Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Multi Layered Vegetable Lasagne

# drewl…Mm Mmm Mmmm…and what do we have here – Lasagne #NomNom.  Now this takes a bit of time to prepare, but its well with it.  There is no comparison to molten cheese infused with a spicy tomato gravy layered between your favourite veggies. Here I’ve used brinjals, butternut and spinach however you can replace it with your favourites.  I love serving this with a huge bowl of leafy green salads and washing it down with some nimbu pani (homemade lemonade) just to cut down the richness of this so… so… delicious dish.  To increase the punch of flavour just double the quantity of oregano in the tomato gravy,  and add fresh basil leaves as well as sliced green chilli to the veg layers.  Now how lekker is this 😉

Brinjal, Butternut & Spinach Lasagne

Brinjal, Butternut & Spinach Lasagne

Preparation & cooking time:  1 hour 30 mins

Serves:  4-6

Start by preparing the Tomato gravy followed by be  Béchamel sauce then roast veggies and then layer.

Tomato gravy

1-2 tbsp (15ml -30ml) olive oil

1 small onion finely diced

½ tsp cumin seed

2 tbsp (30ml) fresh oregano

1 tbsp (15ml) garlic finely diced

1-2 green chilli finely chopped

50ml tomato paste

2 cans whole tomato, pureed

Salt

½ cup chopped basil leaves

Few grinds of black pepper

Heat oil in pot.  Toss in onions & cumin seeds – cook until soft and translucent. Add oregano, garlic, and chillies – give it a quick swirl.  Add tomato paste.  Sauté for 30 seconds.  Immediately pour in tomato puree.   Cook for 10 – 12 minutes.

cook until sauce thickens – 10-12 minutes . 

Add basil leaves – turn off heat.   Divide into 3 portions for layering.

Béchamel sauce 

White sauce:

80g flour

80g butter

1 litre fresh full cream milk

½ tsp nutmeg

Pinch of salt

2 cups grated cheddar cheese

1 tbsp (15ml) ground parmesan cheese (V)

Few grinds of black pepper

  • In a saucepan melt butter, stir in flour. Cook for a few seconds.  Add milk stirring constantly until thickened.  Add all the cheese, nutmeg salt & pepper.  Divide into 4 portions for layering.

Vegetable

1 large brinjal sliced into 1 cm disks

Butternut cut into 1 cm pieces

2 handful Spinach washed, stalks removed & sliced (do not precook)

  • Heat some oil in a pan – season with salt & roast each vegetable until half cooked. Keep aside once done.

Layer about 3 veg each per sheet.

12 – 18 Pasta sheets

Layer 2 across & 2 down

or 3 across & 2 down

3 cups grated cheddar cheese + 2 cups grated mozzarella cheese, mixed together

Let’s layer this lasagne 🙂 

Preheat oven at 200 C.

  • In a lasagne dish – add a thin layer béchamel. Then place pasta sheets.  Do not overlap. Spoon over another layer béchamel –   Now layer brinjal.  Spoon a thin layer of tomato sauce.  Sprinkle some cheese.  Add another layer of pasta sheets – spoon over some béchamel
  • Layer butternut – spoon over tomato sauce – sprinkle some cheese. Add another layer of pasta sheets – spoon over some béchamel
  • Layer spinach – spoon over some tomato sauce – sprinkle some cheese. Add balance of béchamel and cheese.
  • Bake for 30 – 45 minutes to an hour.
  • Let it rest for 10 -15 minutes before serving
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One comment on “Multi Layered Vegetable Lasagne

  1. Sivamanikandan Murukesan
    October 2, 2015

    Yep! It was very lekker…..Super delicious!

    Like

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This entry was posted on October 2, 2015 by in Vegetarian.
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