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By Chef Chandan Prajapati

Baked Vegetable Lasagna

 

 

 

 

 

 

 

 

 

INGREDIENTS

FOR THE LASAGNA SHEET

Refined flour - 300 gm

Whole eggs - 3 each

FOR THE TOMATO SAUCE

Tomatoes blanched, skinned and chopped - use 4 tomatoes

Fresh tomato puree - make a puree of 2 tomatoes with 50 ml of water

Butter - 2 tbsp

Onion fine chopped - use 1 onion

Garlic fine chopped - 1 tsp

Celery fine chipped - 1 tsp

Carrot peeled and fine chopped - 1 tsp

Bay leaf - 1

Thyme - 1/2 tsp

Basil - few leaves 

Salt to taste

Black peppercorn crushed - 1/4ntsp

Sugar - 1 tsp

Water - 100 ml

FOR THE CHEESE SAUCE

Milk - 500 ml

Butter - 50 gm

Flour - 50 gm

Grated cheddar cheese - 50 gm

Salt to taste

Nutmeg powder - a pinch

FOR THE PESTO SAUCE

Fresh basil leaves - 1/2 a cup or a handful

Parmesan cheese grated - 2 tbsp

Garlic chopped - 1 tsp

Pine nuts - 1 tbsp (if pine nut is not available you may use cashew nuts)

Olive oil - 60 ml

Salt - a pinch

Black pepper powder - 1/4 tsp

Lemon juice - few drops

FOR THE VEGETABLE MIXTURE 

Onion chopped - use 1/2 a onion

Garlic chopped - use 1 tsp

Zucchini green and yellow cut into 1/4 inch dices - use 1/4th part of each zucchinis

Carrot peeled and diced into 1/4 inch - use a small carrot

Eggplant cut into dices of 1/4 inch and deep fried - use half of a small size eggplant

Butter - 50 gm

Parmesan cheese grated - 1 tbsp

 

OTHER THINGS REQUIRED ARE

Cheddar cheese grated - 4-5 tbsp

Fresh basil leaves for garnish

Water for boiling pasta

 

METHOD

1. Make a pasta dough by kneading 3 whole eggs into 300 gm of refined flour. The dough may be little hard as no water is added. Now roll the dough into very thin sheets. You may use pasta dough sheeter machine or can roll out with wooden hand rolling pin. Cut out the dough into a circular shape using a round cutter or with a sharp knife just cut out into a circular shape. The size can be 2 inch smaller than the rim of a pasta plate. You may require just 3 round pasta sheets for one portion of  lasagna. Boil the pasta round sheets in light salted water for 3 to 4 minutes or till the pasta sheet is rises to the top of the water while boiling. Remove the sheets and put in the ice water. Remove and keep aside for further use.

2. Now make the tomato sauce. Melt butter in a pan. Saute chopped onion, garlic, celery, carrot, bay leaf and thyme for 2 to 3 minutes. Add chpped tomatoes and tomato puree. Cook for another 2 to 3 miunutes. Add salt, pepper, basil, sugar and water and cook for 15 minutes on slow flame. Keep the sauce aside for further use.

3. Prepare the cheese sauce by melting butter in a clean pan. Ad the flour and whisk to get a white roux. Add cold water and whisk till the milk comes to boiling point. once the sauce is thick add cheese, salt and nutmeg powder. Cook till the cheese melts in the sauce. Strain if the sauce turns lumpy. Keep the sauce aside for further use.

4. Prepare the pesto sauce by blending all the ingredients for pesto sauce and keep aside for further use.

5. Now lets prepare the vegetable mixture by melting the butter in a clean pan. Add chopped onion and garlic and saute for 2 minutes on slow heat. Add all the vegetable and saute for 2 more minutes. Add a 4 tbsp of white sauce and 1 tsp of pesto sauce and keep the remaining sauce for further use. Add parmesan cheese and cook for 1 minute on slow flame. Once the mixture is cooked keep aside for further use.

6. Now its time to layer the lasagna. Heat a 4 tbsp of tomato sauce and pour in a pasta plate.  Spread the sauce and gently keep one round pasta sheet on the spread sauce.  Now take 2 tbsp of vegetable mixture and soread on the pasta sheet till the sheet is completely covered with the vegetable mixture.  Sprinkle some Parmesan cheese.  You may also use mozzarella cheese.  Put another round cut pasta sheet on the vegetable cheese mixture.  Spread 2 tbsp vegetable mixture on the second pasta sheet and sprinkle some Parmesan cheese.  Now cover the layer with third pasta sheet.  Heat 4 tbsp of cheese sauce with a tsp of pesto sauce and pour on the layered pasta. Sprinkle some grated cheddar cheese on top and gratinate till the top turns light brown or the cheese melts.  Serve the lasagna garnished with fresh basil leaves. 

 

 

 

 

 

 

 

 

 

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