Monday, August 18, 2014

Summer Vegetable Lasagne

Lasagne are a wide, flat pasta shape, and possibly one of the oldest types of pasta. The word also refers to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients. Lasagne originated in Italy, traditionally ascribed to the city of Napoli (Campania), where the first modern recipe was created and published and became a traditional dish.

This recipe uses the no bake lasagne, easily available in all grocery stores. The sheets are layered between alfredo sauce, sauteed vegetables and cheese. The most important part of the recipe is the perfect proportion of each layer, such that none of them overpower the dish, and the correct consistency of the sauce. The crisp molten cheese and the soft pasta and flavored vegetables makes perfect comfort food!

2 cups vegetables, diced (Onions, pepper,broccoli, corn, mushroom, carrots, french beans)
Lasagne sheets ( I used the no boil ones)
2 cups Alfredo Sauce
Mozzarella or three cheese blend 
Seasonings (Oregano, Parsley)
Olive oil


Alfredo Sauce
Heat 2 tbsp. olive oil in a non stick pan. Add 2-3 cloves of minced garlic. Once the garlic is lightly roasted, add 1 cup allpurpose flour/maida. Mix well and ensure no lumps form. Once the flour is cooked, it turns a shade darker. Now add in 1 cup milk slowly; stirring the mixture continuously. Add 1/4 cup shredded cheese and let it boil till the mixture is no more flowy. Add salt, pepper powder and Oregano. Mix well and keep aside. To make it richer, substitute milk with cream.

Heat 1 tbsp. olive oil/ butter in a pan. Add diced onions and pepper. Saute and then add the rest of the vegetables. Add a pinch of salt and keep aside.

Assembling the Lasagne
In a square/ rectangular oven proof tray add 1/4th of Alfredo sauce to cover the bottom of the tray. Next add 1/3rd the veggies, sprinkle cheese and add one layer of lasagne sheets. Cut the sheets if required to cover from wall to wall.

Next, add 1/4th sauce ensuring the sauce covers the sheet completely, else they will burn. Make two more layers of veggies, cheese, sheets and cheese. Ensure you get the sheets on the top. Add sauce and cheese liberally on it and cover them completely. 

Bake in a preheated oven at 350 F for 15 minutes. To check, see if the cheese is molten and the pasta sheets cooked. Cut into pieces and serve.

You might also like Gnocchi in Creamy Basil Sauce. Fluffy pillows of potato pasta made in a flavorful creamy basil sauce.

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