Cheesy Vegetable Lasagna
Our dinner last night was lasagna. We at home are pasta lovers especially Nehal. Satish likes his lasagna with lots of meat (kheema) but also enjoys the vegetarian version.
I was lucky to find zucchini at Spencers. Egg plants, zucchini, onions, tomatoes and garlic made for the filling which merged with a cheesy cream sauce for a rich flavor. The pasta noodles I used are whole wheat. If I use no-boil pasta, I usually boil the pasta for a few mts before preparing the lasagna.
Cheesy Vegetable Lasagna Recipe
Preparation: 40 mts
Serves 3-4 persons
12 lasagna noodles
3 tbsps olive oil
2 large onions, finely chopped
4 large tomatoes, crushed
3 large brinjals/eggplant, sliced
2 zucchinis, sliced
8-9 cloves garlic, minced
1-2 tsps red chilli pwd (adjust)
1/2 tsp sugar (optional)
1 tbsp dried parsley
salt to taste
1/4 cup mozzarella cheese, grated
3/4 cup parmesan cheese, grated (if unavailable, substitute with Amul cheese)
3 tbsps maida/all purpose flour
2 tbsps low fat butter
2 1/2 cups low fat milk
salt to taste
small pinch of nutmeg pwd
2 tbsps grated parmesan cheese (if unavailable use Amul cheese)
1 Bring a large pot of salted water to a boil. Add pasta and cook for 4-5 mts (for no-boil pasta there is no need to boil but I like to boil for 5 mts). If using ordinary pasta, cook according to instructions on the box or until al dente, drain. Drop them into cold water (add a tbsp of olive oil) for a few seconds and remove them and place on kitchen towels.
2 Heat 1 1/2 tbsps of olive oil in a vessel, add the onions and crushed garlic and saute till the onions turn transparent. Add the crushed tomatoes, sugar and salt. Cook for 6-7 mts and turn off heat. Keep aside.
3Heat 1 1/2 tbsps of olive oil in another vessel, add brinjal slices and zucchini slices, saute for 8-9 minutes till they are almost cooked. Turn off heat and keep aside.
4 While the onion-tomato base cooks, prepare the white sauce. Heat a pan, on low flame, add the butter and let it melt. Add flour and keep stirring using a hand whisk over a low flame till well blended. Slowly add the milk, stirring continuously. Next add the grated cheese. On medium heat continue to stir until you have a nice smooth consistency sauce. Once in a while, remove the vessel away from the heat for a few seconds and place it back while stirring. Season with salt and nutmeg pwd. Keep aside.
5 Spread some sauce and tomato onion mixture at the bottom of the baking dish, followed by pasta, spread tomato onion mixture, the sauteed vegetables, sprinkle some dried parsley, pour some white sauce all over, then layer with grated mozzarella and parmesan cheese. Repeat again with a layer of pasta, followed by onion-tomato mixture, a layer of sauteed vegetables, sprinkle dried parsley, pour some white sauce all over, followed by grated mozzarella and parmesan cheese and top with pasta. Pour the remaining prepared white sauce on top. Sprinkle a few tbsps of mozzarella and parmesan cheese.
6 Bake in preheated oven at 175 C for 35-40 mts, or until lightly browned on top. Cool for approx 10-12 mts before serving.