Vegetable Lasagne

About Vegetable Lasagne

Ingredients

• Lasagne sheets, boiled in salted water, drained and cut into roundels with a cookie cutter 20
• Olive oil 4 tbsps
• Garlic, finely chopped 4 tsps
• Medium onions, diced 4
• Ridge gourds, diced 2 cups
• Medium brinjals, diced 4
• Red capsicum, diced 8 tsps
• Yellow capsicum, diced 8 tsps
• Green capsicum, diced 8 tsps
• Tomatoes, finely chopped 16 tsps
• Tomato puree 8 tsps
• Salt to taste
• Black peppercorns, crushed to taste
• Fresh basil leaves, finely chopped a few
• Butter 8 tbsps
• Refined flour 4 tbsps
• Milk 4 cups
• Nutmeg powder 1 tsp
• Parmesan cheese, grated 8 tbsps + to sprinkle
• Mozzarella cheese as required

How to Make Vegetable Lasagne (Stepwise Photos)

Method

1. Preheat oven to 170º C.
2. Heat olive oil in a non-stick pan, add garlic and onions, mix and saute till onions turn a light golden.
3. Add ridge gourd, brinjals, red capsicum, yellow capsicum and green capsicum and mix well. Add chopped tomatoes, tomato puree, salt, crushed black peppercorns and basil leaves and mix well.
4. Heat another non-stick pan, add butter and let it melt. Add refined flour, mix and saute for a little while without letting the flour to colour.
5. Add milk gradually whisking continuously so that no lumps are formed. Add salt and crushed black peppercorns, grated nutmeg and parmesan cheese and mix well.
6. Take 4 small bowls, spread some cheese sauce in each bowl. Place a lasagna sheet over the sauce, place some vegetable mixture over it and top it with some cheese sauce. Sprinkle some processed cheese over the sauce.
7. Place another lasagna roundel over the cheese and repeat the layers once more. Cover it all with 3 lasagna sheets so as to cover the entire surface fully.
8. Put some more cheese sauce, sprinkle some mozzarella cheese and top it with parmesan cheese.
9. Keep the bowls in a baking tray, keep the tray in the preheated oven and bake for 15-20 minutes or till the top layers become crispy and golden.
10. Serve it hot with garlic bread and lettuce salad.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps