Veg Lasagne

VEG LASAGNE

All sauces made at home 

Brimming with many flavours this lasagne recipe is absolutely irresistible! Sheets of lasagne layered with MARINARA sauce (tomato sauce), BÉCHAMEL sauce (white sauce) and assorted vegetables. Drizzled with mozzarella and cheddar cheese on top and baked till golden.

It is absolutely divine to taste buds.

 

Preparation

 

This serves 6 people

 

      I.         Marinara (tomato sauce)

Ingredients

 

·      Tomato - 12 medium 

·      Garlic - 12 to 15 finely chopped or grated 

·      Onion - 1 medium finely chopped

·      Fresh Basil Leaves - 2tbsp (if available) OR Dried basil - 1/2 tbsp

·      Dried Oregano 11/2 tbsp 

·      Parsley - 1/2 tbsp 

·      Thyme - 1 tsp 

·      White Pepper - 5 to 6 crushed

·      Black Pepper - 5 to 6 crushed

·      Red Paprika or Kashmiri Chilli Powder - 1 1/2 tsp

·      Red Chilli Powder - 3/4 tsp

·      Coriander leaves - 2 tbsp chopped finely

·      Salt - as required 

·      Tomato sauce - 3 tbsp

·      Sugar - 1 tsp.

·      Olive Oil - 2 tsp (for sauting)

·      Extra Virgin Olive Oil - 3 tsp

 

Method

 

Boil tomato till the skin peels off and soft. Once cooled remove the skin and grind it coarsely.

Keep all the ingredients ready.

In a pan add olive oil light (for cooking)

Add chopped garlic and saute for 1 min. Add onion and fry for 2 min. Add grounded tomato and stir well. Allow it to boil for 2 min. Now add red paprika and red chilli powder and keep stirring till it becomes thick.

Now add chopped coriander & fresh basil leaves dried basil, oregano, parsley, thyme, pepper, sugar, salt, and tomato sauce. 

Mix well check for taste to add any spice or salt more. It will become thick and glossy.

Turn off the stove and add extra virgin oil to it and mix. 

  

    II.         Béchamel Sauce 

 

Béchamel sauce ( my cup measures 240 ml )

 

·      Butter - 50 gm 

·      Maida - 11/2 tbsp 

·      Bay Leaf - 1

·      Boiled and Cooled Milk - 3 to 31/2 cup 

·      Salt - as required 

·      Italian Seasoning - 1/2 tsp ( optional )

·      Pepper Powder - 1 /4 tsp 

·      Processed Cheese Cubes - 4 

·      Mozzarella cheese or mix of cheddar and mozzarella - 100 gm 

 

In a pan add butter. Once warm add Maida and sauté in low flame for 2 min. Add the milk slowly and use hand whipper and mix it without lumps. Add the Bay Leaf, Salt and Italian mix.

Keep stirring continuously till it thickens yet flowy.

It should coat the back of the spatula. 

Add the grated cheese. Mix well till it is merged fully in the sauce.

Depending on the thickness adjust with milk.

As it cools it thickens. Remove the bay leaf.

 

  III.         Vegetables of your choice 

 

Bell Peppers, Mushroom, Broccoli, Baby Corn, Sweet Corn, Spinach, Aubergine(brinjal), Zucchini, Onions, Garlic, etc . 

(Mix match your veggies based on availability)

 

I used Yellow, Green , Red Bell Pepper, Mushroom, and Zucchini today.

Yellow Capsicum - 1 medium

Red Capsicum - 1 medium

Green Capsicum - 1 medium 

Mushroom - 400 gm

Zucchini - 2 medium

Garlic - 15 cloves 

White Onion - 2 small ( if not use normal onion )

Salt - as required

Thyme - 1/4 tsp 

Oregano - 1/4 tsp 

Parsley - 1/4 tsp

Rose Mary - 1/4 tsp 

Red Chilli Flakes - 1/2 tsp 

Pepper Powder - 1/4 to 1/2 tsp 

I used fresh basil leaves so didn't use dried . If you don't have add that too 1/4 tsp. 

Chop the veggies, garlic finely and onions to cubes as shown in the picture . In a broad kadai, add olive oil.

Add the garlic and sauté for couple of mins. 

Add the cubed onions. Toss. Add the capsicums.

Toss well . Add the salt and dried herbs .

Toss for 2 min.

Add mushroom and zucchini. Mix well. 

Adjust your spices if you want to add more.

Keep tossing in medium high flame.

The veggie releases water. 

Sauté till the moisture is fully absorbed.

Switch off. Remove.

 

 IV.         Grated Paneer (use this instead of ricotta cheese)The taste enhances much and protein rich too.

 

   V.         Grated Cheddar and Mozzarella Cheese 

 

 VI.         Italian Herbs

 

VII.         Bread Crumbs - 2 tbsp 

 

VIII.         Lasagne Sheets

 

Cook it as per the instructions in the box if using raw 

Or you can buy precooked sheets and skip cooking this and layer it directly. 

 

Cooking lasagne sheets 

 

I used 7 sheets per 9 /7 inch bowl to bake 

Made two 9/7 inch casserole. So cooked 14 sheets.

In s broad kadai, bring water to boil.

Add 1 tsp oil. 

Add the sheets 2 at a time and cook al dente like pasta. Transfer to a greased foil or plate.

 

NOW ALL THINGS ARE READY. LETS START ASSEMBLING THE LASAGNE AND BAKE IT.

 

For one bowl you need 100 gm Paneer, 100 gm cheddar cheese and 125 gm mozzarella cheese.

 

In a 9 inch by 7 inch, baking safe bowl.

Grease it with butter. 

 

·      Add a layer of marinara sauce 

·      Add 2 cooked lasagne sheets

·      Add the marinara sauce again. 

·      Add some sauted veggies 

·      Add a layer of Béchamel white sauce 

·      Add some grated paneer 

·      Add both the cheese

·      Add 2 more lasagne sheets. You can cover the corners with some more bits of sheets if you want.

 

Repeat all the layers till cheese. 

In between you can sprinkle some Italian Seasoning for a spicy punch.

 

Again add another 2 sheets and repeat layers till cheese to the top most. Sprinkle some bread crumbs on top of cheese (this gives nice browning effect) 

 

Baking Instructions

• COVER THE DISH WITH AN ALUMINIUM FOIL
• IN THE MEAN TIME PREHEAT YOUR OVEN AT 180 DEGREE with BOTH RODS ON FUNCTION FOR 10 TO 15 MIN
• SET YOUR FUNCTION MODE TO BOTH RODS & FAN ON (If fan not there, no problem set the function to 2 rods on mode)
• SET TIME TO 40 MIN
• ONCE YOUR PREHEATING IS DONE PLACE YOUR DISH ON THE BAKING TRAY AND PLACE IT ON THE MIDDLE RACK.
• AFTER 20 MIN. OPEN AND REMOVE THE FOIL.
• ALLOW TO COOK IN SAME MODE FOR 15 MIN MORE .
• AFTER 35 MIN., YOU CAN SEE THE LASAGNE COOKED TO PERFECTION WITH BROWNING FROM CORNERS. 
• NOW CHANGE YOUR FUNCTION SETTING TO BROIL (Only top rod) and BAKE FOR 2 TO 3 MIN MORE FOR THE NICE BROWNING OF CHEESE FROM TOP.
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Carefully remove the dish. Allow to rest for 15 to 20 min.

Now cut and serve decorated with some basil leaves.