Homemade Vegetable Lasagne

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Unfortunately I do not get this much often when I go out. Generally it is all meat based. I remember when I have visited Italy, I so wanted to taste the authentic Lasagne, but could not as all were meat based. So I prepared my own version of Vegetable Lasagne.

This is lying in my drafts folder since ages and I could not post it because I was not able to click the pics. So finally this time I decided to make it, click it and upload on my blog.

So what is Lasagne?

Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne or the singular Lasagna, is a dish made with a stacked layers of pasta alternating with sauces, cheese and meat or vegetables. The cooked pasta is then assembled with other ingredients and then baked in an oven. The resulting casserole is cut into individual serving portions. (Source Wikipedia)

What it uses and how much time it takes?

The beauty of this dish is it can be assembled well ahead of time. one can use the vegetables one prefer. Traditionally eggplant or aubergine is one of the main vegetables in Lasagne, but you can really use any combination. I simply use whatever is there at the bottom of my fridge. Make the sauces, assemble the dish and just pop in the oven 30-40 mins before and you are sorted.

So here goes the recipe:

Ingredients – Vegetable and Tomato Sauce

• 1 tbsp Olive Oil
• 1 Onion finely chopped
• 2-3 Cloves garlic chopped / grated
• 3 Cups of Chopped Vegetables of your choice (I use Bell peppers, carrots, Brinjal, corn, zucchini, spinach,Aubergine etc.)
• 1 tsp Black pepper
• 1 tsp Red chilly flakes
• salt to taste
• 1 Cup Pasta Sauce or Tomato Puree
• 1 tsp Mix seasoning (Oregano, Parsley, Basil) (
  If using fresh seasoning, double the quantity)

Ingredients – White Sauce

• 1.5 Cups Milk
• 1 tbsp Cornflour
• Salt to taste
• 1/2 tsp Oregano lightly Crushed
• 1/2-1 tsp black pepper
• 1 tbsp Butter

Other Ingredients

• Lasagna sheets (8-10)
• 2-3 cups of grated Cheddar cheese / Mozzarella Cheese (I just use cheddar)

Instructions – Tomato Sauce

• Add olive oil in a wok or a wide pan.
• Add the onion and garlic and saute it for 2-3 mins on high.
• Add the chopped Vegetables and let them cook for 5 mins. 
• Depending on the type of vegetables add it in order. Eg. if using carrot, Brinjal (Aubergine) and spinach, add Carrots first let it cook for a 2-3 mins and then add Aubergine and lastly Spinach.
• Add the Pasta sauce or Tomato Puree.
• Add all the seasonings, salt, black pepper, red chilly flakes and let it cook on medium for 5-8 minutes until the vegetables are soft but not mushy.
• Switch off and keep aside.

Instructions – White Sauce

• In a heavy bottom pan, before turning on the flame or the burner add in the Milk, cornflour, salt, oregano, crushed black pepper, butter and mix all.
• Let this mixture now cook on slow flame stirring continuously.
• Once the mixture starts boiling, let it cook for 1-2 minutes until the mix gets slightly thickened. 
• It will get thick eventually so do not bother much.

Instructions – Cooking Lasagna Sheets & Assembling

• Depending on your Lasagna you need to either cook that in boiling water or one can use as is (depending on the instructions mentioned on the pack)
• I still prefer to cook the Lasagna sheets in boiling water for 2-3 minutes as they become soft to cook. I once used it as is, and they were a bit dry and undone.
• Once done, butter a rectangular tray around 9 * 5 inches wide
• Layer a mixture of Vegetables in Tomato sauce
• Add a layer of Cheese on top of this
• Layer the Lasagna sheets on top of this.
• Again layer a mix of Tomato sauce and cheese on this and then finish off with Lasagna sheet.
• You should get roughly 3 layers of the same. Leave some half cup of cheese for the final layer.
• The last top layer should be Lasagna sheets.
• Add the white sauce on top of this and spread it across. the sheets.
• Let it even drizzle down the dish by pushing the sheets a bit inside. (Just give them a gentle push on the sides)
• Bake this in a preheated oven at 180 Deg C for 10 minutes.
• Sprinkle the remaining half cup cheese on top of the last layer and bake again for 15 minutes.  
• Serve it hot with a slice of Garlic bread or Homemade Baked Potato Wedges.

Notes:

• The assembling of the dish can be done well in advance and kept in fridge.
• Just 30-40 mins before serving bake it in the oven.

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