Veg Lasagna

Lasagne originated in Italy during the Middle Ages and has traditionally been ascribed to the city of Naples (Campania). 

When it comes to making Lasagne at home, people believe that its a very cumbersome dish to make, but it is just worth it!! Your lasagne can definitely give a tough fight to any of your town's top restaurant lasagne. 

And the word is "CHESSYYY" 

Ingredients:

Lasagne sheets

• Maida - 1.5 cups
• Egg - 01
• Salt - 1 pinch 
• Olive Oil - 1 tablespoon

White Sauce

• Butter - 01 tablespoon
• Garlic - 4/5 cloves
• Spring Onion - 50 gm
• Maida - 01 tablespoon
• Milk - 1/2 litre
• Amul Processed Cheese - 250 gm
• Oregano flakes - 1.5 teaspoon
• Salt - 1 pinch
• Black-pepper - 1/4 teaspoon

Red Sauce

• Garlic - 2/3 cloves
• Onion- 2 (small size)
• Tomatoes - 5-6 (finely chopped)
• Tomato Puree-  1 cup
• Chili Flakes - 1/2 teaspoon
• Salt - 1-2 pinch
• Sugar - 1/4 teaspoon

Veg Filling

• Garlic- 4/5 cloves
• Spring Onion (finely chopped) - 100 gm
• Mushrooms (finely chopped) - 200 gm
• Bell peppers (finely chopped) - 100 gm 
• Corns - 1/2 cup
• Spinach (blanched) - 200 gm
• Olive Oil  - 1 tablespoon
• Salt - to taste
• Black Pepper  - 1/4 teaspoon

Method:

For Lasagne sheets

• In a bowl mix add maida, olive oil, egg and salt. Prepare the dough and cover it and keep it aside for 15-20 mins.
• Put the enough amount of water for boiling. 
• Now after 15-20 mins, punch the dough and it is ready for use.
• Dust the apf on floor and make the thin rectangular sheets. 
• Add these sheets to the boiling water. (water should be in boiling state, when you add these sheets). 
• Let them cook in boiling water at low flame for around 5-7 mins. Once the sheets are cooked, they will start floating.
• Rinse the sheets through cold running water and grease them with oil and keep them aside. Sheets are all ready.

For Veg Filling

• Heat olive oil. Add crushed garlic cloves. Add Onions and wait till they turn transparent. Now add finely chopped bell peppers, mushrooms and saute till cooked. Now add blanched spinach and corns. 
• Add salt and black pepper and let it cook. 

For White Sauce

• Heat Butter in a pan, add crushed garlic. 
• Take 3/4 spoons of milk in a bowl and add maida and mix well and keep aside.
• Now add remaining milk to the cooking pan. Add small cubes of processed cheese.
• You will notice cheese will start melting in sometime, add 'maida mixed milk' mixture to the pan. 
• Soon the sauce start thickening and add salt, oregano flakes and black-pepper.
• White Sauce is all ready to use.

For Red Sauce

• Now heat the 1 teaspoon of butter in a pan, add crushed garlic.
• Add finely chopped onions till they turn transparent, add finely chopped tomatoes and let it cook fully.
• Add tomato puree and let it boil.
• Add salt, chili flakes and sugar. 
• Let it cook till it becomes a very thick sauce.

Final Assembling

1.   Pre-heat the oven for 10 mins.
2.   Grease the rectangular/square oven safe pan.
3.   Spread the Lasagne sheet, then put layer of red sauce.
4.   Now add veg fillings.
5.   Spread white sauce on it. 
6.   Spread a layer of grated Mozzarella cheese.
7.   Now repeat the step 3 to 6 for further layering. 
8.   On the top add layer of grated Parmesan Cheese. 
9.   Cover it with Aluminum foil and let it bake in pre-heated       oven for 25 mins at 180 degrees and later on remove the foil and again bake for 15 mins. 
10. Once ready, let it set for 10 mins, add oregano and desired herbs and it is ready to serve.

Both sauces can be prepared one day in advance. 
Veg filling and sheets to be prepared at the same time. 

Latika

Take care till next time