«

»

Mar 26

Print this Post

Vegetable Lasagna – Indo Italian Recipe

Share on FacebookTweet about this on TwitterShare on Google+

lasagnaNothing can beat this Fresh Homemade Lasagna that’s made with homemade sauces, fresh cooked veggies and the freshly made pasta sheets. It looks like a lot of work but trust me, it can be done in an hr when you multi task in your kitchen. If you are a busy person, cook this much ahead of time and assemble the layers, refrigerate. And put it to bake whenever to want to enjoy a flavorful meal. It is that simple.

 

 

 

 
Video Recipe:

Serves – 4 people

Ingredients: 

For Lasagna Pasta Sheets:

  • All Purpose Flour (Maida) – 1 Cup
  • Baking Soda – pinch
  • Salt – 1/4 tsp or to taste
  • Water – for making dough

For Bechamel Sauce 

  • Whole Milk – 1 1/2 Cup
  • Butter – 1 Tbsp
  • Salt – to taste
  • Nutmeg (grated) – pinch
  • All Purpose Flour – 1 Tbsp
  • Crushed Black Pepper – to taste
  • Dry Italian Seasoning (crushed) – 1/4 tsp

For Vegetable Mixture:

  • Butter – 2 Tbsp
  • Mushrooms (chopped) – 1 1/2 Cup
  • Zucchini (chopped) – 1 1/2 Cup
  • Bell Pepper (chopped) – 1 1/2 Cups
  • Garlic (finely chopped) – 1 Tbsp
  • Celery  (finely chopped) – 2 Tbsp
  • Onion  (finely chopped) – 1/2 Cup
  • Salt – to taste
  • Paprika Powder – to taste
  • Sugar – to taste
  • Tomato Ketchup – 1 Tbsp
  • Tomatoes (roughly chopped) – 3 medium
  • Dry Italian Herb Seasoning – 1/2 tsp crushed
  • Black Pepper (crushed) – 1/2 tsp or to taste
  • Oregano (crushed) – 1/2 tsp
  • Dry crushed Red Pepper Flakes – to taste
  • Dry Marjoram Leaves – 1/4 tsp
  • French Beans (finely chopped) – 1/2 Cup
  • Spinach  (finely chopped) – 2 Cups
  • Cheddar Cheese (grated) – 1 Cup
  • Mozzarella Cheese (grated) – 1 Cup
  • Parmesan Cheese (grated) – 1/4 Cup

Process:

For Lasagna Noodles:

  • Into a mixing bowl, add all purpose flour, salt, 1 tsp of oil.
  • Mix these well until combined.
  • Gradually add water and make a tight but soft and pliable dough.
  • Grease the dough with few drops of oil and coat well.
  • Cover and rest for 30 mins.
  • Bring 2 ltrs of water to a rolling boil, add salt.
  • Divide the dough into 4 equal portions.
  • Roll them into 9 inch diameter circles. Use dry flour while rolling so that the dough doesn’t stick.
  • Cut the sides to shape into 8 inch square sheet. Sprinkle some flour on top and continue the rolling process with the remaining dough.
  • Stack all the prepared sheets.
  • Drop them into boiling water and cook till tender. DO NOT over cook.
  • Carefully drain them out onto a clean kitchen towel. Grease them with few drops of oil, so that they don’t stick to each other.
  • Now the lasagna sheets are ready. Keep aside.

Tomato Based Vegetable Sauce:

  • Heat a wide pan on medium heat.
  • Add butter, red chilli flakes, black pepper powder, italian seasoning, marjaram leaves, oregano leaves, garlic, celery.
  • Fry till garlic turns golden.
  • Add Red Bell pepper, onion, yellow peppers, green peppers, beans, zucchini, mushrooms.
  • Add Salt and mix well. Cover and cook till vegetables are tender.
  • Blend tomatoes into a fine puree.
  • Add the tomato puree to the cooked vegetables, more salt if needed, sugar, paprika powder, tomato ketchup.
  • Cover and cook for 10 mins.
  • Add Spinach and cook till wilted and cooked (approx 3 mins).
  • Turn OFF the heat and keep the vegetable mixture ready.

For White Sauce:

  • Into a small sauce pan, add butter, let it melt.
  • Add flour, whisk well till the flour is roasted. (approx 2 mins on low heat.)
  • Add Milk and keep whisking all the time.
  • Add crushed pepper, chilli flakes, grated nutmeg, salt.
  • Bring the mixture to a boil and cook till the sauce coats the back of the spatula. (approx) – 5 mins.

Final Assembly and Baking:

  • Preheat the oven to 350 F or 180 C
  • Grease a 9 x 9 inch baking tray with some butter.
  • Line it with one of the boiled pasta sheet, add 1/3 rd of the the vegetable mixture on top and spread evenly.
  • Spread some cheese on top and follow the layering process altering with the boiled lasagna sheet, vegetable mixture and cheese layers.
  • Continue the layering process till you run out of the vegetable mixture, and lasagna sheets.
  • On top add the prepared white sauce and more cheese.
  • Cover with aluminum foil and bake for 40 mins @ 350 F
  • Then broil for 5 mins without any foil to achieve golden color top.
  • Let it rest on the counter for 15 mins.
  • Cut and serve.

Notes:

Use your favorite vegetables or any leftover vegetables that are sitting in your refrigerator.

Adjust the spiciness to suit your family taste buds.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Share on FacebookTweet about this on TwitterShare on Google+

Permanent link to this article: http://www.sruthiskitchen.com/2015/03/26/vegetable-lasagna-indo-italian-recipe/

Visit Us On YoutubeVisit Us On FacebookVisit Us On TwitterVisit Us On Google Plus