The most authentic dish from Italy. Actually made out of meat but my version by trying with vegetable. Normally done with Mediterranean vegetable like variety of peppers & aubergine (brinjal) & courgette.well for our way to understand I used the vegetables used for daily routine.well with a little help & guidance from my husband, I present you my changed recipe of ‘MY LASAGNE’.
Onions - 1 ea
Carrots - 2 ea
Celery - 2 sticks
Leeks - 1 ea
Broccoli - 1 head
Cauliflower - 1/4 head
Red pepper - 1 ea
Yellow pepper - 1 ea
Eggplant (brinjal) - 1/2 ea
Dried Oregano - 1 tsp
Dried Basil - 1 tsp
Garlic - 1 tsp (chopped)
Tomato sauce - 1 mix (click here)
White sauce - 1 mix (click here)
Seasoning - to taste
Lasagne sheet - 1 pack
Parmesan cheese - 300 gms
Grueyre cheese - 300gms
Make one mix of fresh tomato sauce. (see separate recipee)
Make one mix of white sauce (see separate recipee)
Heat olive oil in a pan. Add chopped garlic for flavour.
Add crunchy vegetables like onions, carrots, celery, eggplant & cauliflower & keep stirring so that it gets cooked but not coloured.
Allow it to cook for certain time until almost done add in the leeks, broccoli, red & yellow peppers and allow to cook.season salt & keep separate.
Take a flat pan. Layer the bottom of the pan with white sauce. Arrange the lasagne sheets next to one other so that they dont have any gaps.
Top it up with tomato sauce & spread on top of lasagne sheet.top it up with the cooked vegetables & continue the process of spearding white sauce, lasagne sheet, tomato sauce & vegetables.
Continue this process three time to make three layers & finish with lasagne sheets on top.
Spread white sauce on top of the lasagne sheets & leave no gap. once the white sauce is spreaded evenly top it up with grated parmesan & gruyere cheese & bake in a hot oven for 20-25 min.
Serve hot with a red pepper coulis.
Red Pepper coulis
Red pepper - 3 ea
Seasoning - to taste
Olive oil - 2 tbsp
Half the peppers & deseed them. brush them with oil & roast in oven.
Once roasted allow it to cool so that the skin comes of easily.
Blend to a fine puree with little bit of olive oil & seasoning. serve cold.
This Recipe is to go to A.W.E.D Italiano Event hosted by DK.