How To Make This Delicious Vegetable Lasagna

How To Make This Delicious Vegetable Lasagna

Recipe Courtesy: Chef Prakash Joshi, Executive Chef, 1 Above Rooftop Bar in Mumbai

Ingredients

1 zucchini

1 carrot

1 red bellpepper

1 yellow bellpepper

1 broccoli

1 large onion, peeled

1 cup fresh beans

1 cup asparagus

50 gm beans

2 tbsp olive oil

2 cloves garlic, crushed

1 tbsp salt

50 gm fresh basil

800g chopped tomatoes

2 tsp. tomato puree

2 bay leaves

Salt and pepper

350 gm lasagna sheet

1 cup grated parmesan cheese

500 ml Bechamel sauce (white sauce)

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For the BECHAMEL SAUCE

300 ml milk

½  onion, cut into thick slices

1 bay leaf

6 peppercorns

15 g butter

15 g plain flour

Salt and pepper

Freshly grated nutmeg

Method

Pour the milk into a saucepan.  Add the onions, bay leaf, peppercorns.  Bring to scalding point, remove from heat, cover and infuse for 10-30 minutes.  Strain.  To make the roux, melt the butter in a saucepan.  Stir in the flour and cook, stirring for a minute.  Remove from heat and gradually pour on the warm milk, whisking constantly.  Season lightly with salt, pepper and nutmeg.  Return to the heat and bring to the boil, whisking constantly until the sauce thickens and is smooth.  Simmer for 2-3 minutes.

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Method

Chop the carrot; slice the onion.  Halve, core and deseed the pepper, then cut into small pieces.  Cut the zucchini into slices; cut asparagus and beans into small pieces.  Heat the oil in a large saucepan.  Add the garlic, carrot, onion, leeks and pepper and fry for 1-2 minutes or until soft.  Add the paprika and herbs and toss for 1-2 minutes.  Add the remaining vegetables to the pan with the tomatoes, tomato puree, bay leaves and seasoning.  Bring to the boil, then reduce the heat, cover and simmer for about 30 minutes.  Spread a small amount of the tomato sauce in the base of an ovenproof dish.  Cover with a layer of vegetables, then lasagne and top with a layer of Bechamel sauce. Continue layering in this way.  Finish with a layer of Bechamel sauce and sprinkle with the parmesan cheese.  Bake at 170 degrees C for 40to 45 minutes or until the lasagne is piping hot and well browned.  Leave to stand for 5 minutes before serving.

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