Vegetable Lasagne Video by Tarla Dalal

Vegetable Lasagne Video by Tarla Dalal

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Vegetable Lasagne Video by Tarla Dalal. This elaborate Vegetable Lasagne is a gourmet’s treat, and will surely boost your reputation as a culinary expert! Although it requires quite a few components, ranging from a tangy tomato sauce and a creamy vegetable mix to a mouth-watering assortment of roasted vegetables, it is actually easy to make and assemble.




Recipe Description for Vegetable Lasagne, Indian Style Veg Lasagna

Preparation Time: 
Cooking Time: 
Baking Time:  20 to 25 minutes
Baking Temperature:  200°C (400°F)
Makes 4 servings
Show me for servings


Ingredients


For The Tomato Sauce
1 1/2 cups fresh tomato pulp
1 tbsp olive oil
1 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1/2 tsp dried oregano
1 tsp dry red chilli flakes (paprika)
2 tbsp tomato ketchup
1 tsp chilli powder
salt to taste
1/2 tsp sugar

For The Lasagna Sheets
4 lasagne sheets , readily available in the market
1 tsp oil
salt to taste

For The Roasted Vegetables
1/2 cup diagonally cut capsicum
1/2 cup diagonally cut baby corn
1/4 cup broccoli florets
1/2 cup diagonally cut zucchini
2 tsp olive oil
1 tsp finely chopped garlic (lehsun)
1 tsp dry red chilli flakes (paprika)
salt and to taste

For The Creamy Vegetables
1 cup milk
1 tbsp plain flour (maida)
1/2 cup chopped capsicum
1/4 cup baby corn roundels
1/2 cup broccoli florets
1 tbsp butter
1 tsp garlic (lehsun) paste
salt and to taste

Other Ingredients
1/2 cup grated mozzarella cheese
1/2 cup grated processed cheese
1 tsp dried mixed herbs

Method

For the tomato sauce

  1. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
  2. Add the onions and sauté on a medium flame for 1 to 2 minutes.
  3. Add the tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
  4. Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

For lasagna sheets

  1. Combine enough water, oil and salt in a broad non-stick pan, mix well and allow the water to boil.
  2. Once the water starts boiling, add 2 lasagne sheets and cook on a medium flame for 5 to 7 minutes, taking care they do not stick to each other.
  3. Drain and remove it on a plate. Keep aside.
  4. Repeat steps 2 and 3 to cook the remaining 2 lasagne sheets.

For the roasted vegetables

  1. Heat the olive oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds.
  2. Add the coloured capsicum, baby corn, broccoli, zucchini and salt and sauté on a medium flame for 3 to 4 minutes, while tossing occasionally. Keep aside.

For creamy vegetables

  1. Combine the milk and plain flour in a deep bowl and whisk well till no lumps remain. Keep aside.
  2. Heat the butter in a broad non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds.
  3. Add the coloured capsicum and sauté on a medium flame for 1 minute.
  4. Add the baby corn, broccoli and salt and sauté on a medium flame for 2 to 3 minutes.
  5. Add the milk-plain flour mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Add little salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.
  7. Divide the creamy vegetables into 2 equal portions and keep aside.

How to proceed

  1. To make {span class="bold1"}vegetable lasagne{/span}, spread ¼ cup of prepared tomato sauce evenly in a baking dish.
  2. Place 2 cooked lasagne sheets evenly over it and press it lightly.
  3. Spread a portion of the creamy vegetables and 5 tbsp of the prepared tomato sauce evenly over it.
  4. Top it with the roasted vegetables and spread it evenly.
  5. Sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
  6. Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the creamy vegetables evenly over it.
  7. Spread the remaining 5 tbsp of tomato sauce and again sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
  8. Finally, sprinkle mixed herbs evenly over it and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes, or till the cheese melts and it turns light brown in colour from the top.
  9. Serve the {span class="bold1"}vegetable lasagne{/span} immediately.
RECIPE SOURCE : Baked DishesBuy this cookbook

Reviews

Vegetable Lasagne Video by Tarla Dalal
 on 27 Oct 18 10:04 AM
5



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