I have made several versions of Lasagna, but this is my best. The basic recipe is adapted from 'Cuisine à l'italienne' - Hachette publications.
It is a little long but so worth it!
Ingredients:
Vegetable Preparation
It is a little long but so worth it!
Ingredients:
- 500 gms Aubergines
- 250 gms Green Capsicum
- 250 gms Onions
- 10-12 Garlic pods
- 100 ml olive oil
- 1 kg tomatoes
- Basil, oregano and Thym (dried)
- Milk
- 90 gm Flour
- 75 gm butter
- 1 tsp mustard powder
- 1 pinch nutmeg
- 600 ml milk
- 250 gm grated Parmesan or Cheddar (or Amul cheese in worst case scenario)
- 8-12 Lasagne sheets
- Salt and freshly ground pepper
Vegetable Preparation
- Cut the Aubergines in thin slices and place them in a lightly greased baking dish. Cut the capsicum in about 1 inch wide strips and place them over the Aubergines. Cut the onions in about 1/2 inch strips and top the capsicum with it. Add the garlic pods on the top. Generously pour olive oil on the vegetables. Season with salt and freshly ground pepper.
- Cover the baking dish with silver foil and bake in preheated oven (200 degree Celsius) for about 30 minutes, till the aubergines are tender.
- Blanche and peel the tomatoes. I keep the seeds but you can take the seeds out if you like. Cut them into small pieces and cook them in a big pot with half a cup red wine and a few drops of water. I put Basil, Thyme and Oregano and salt in the last 10 minutes. Let it simmer for about 20-30 minutes on low flame. Towards the end add 1 tsp of flour dissolved in a little water to the sauce and simmer till it all begins to come together in a rich sauce. Keep aside.
- Cook Pasta sheets in 2 litres of boiling water, 2 tbsp olive oil and salt till almost cooked. Immediately remove sheets from water and separate them on a tray.
- Melt butter in a pan and add the remaining flour to it. Add the powdered mustard and nutmeg. Mix well and cook for 2 minutes.
- Remove the pan from the fire and add the milk little by little, stirring continuously till it becomes a smooth mixture.
- Put the pan back on fire and bring to boil while stirring continuously. Add half the cheese to this mixture and remove from fire once the cheese has melted.
- Put one layer of Aubergines, Capsicum and onions at the bottom of a lightly greased baking dish.
- Pour tomato sauce generously over the vegetables.
- Place one layer of lasagna sheets over the vegetables and sauce and pour a thick layer of white sauce on the lasagna sheets.
- Repeat all layers and sprinkle the top with left over cheese.
- Put the baking dish in preheated to 200 C oven for 30 minutes. Once the cheese on top turns golden, remove from oven and serve immediately with lettuce salad.
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