LASAGNA VEGETABLE EASY RECIPE

VEGETABLE LASAGNA

                                                                         

                                                         

INGREDIENTS

1. Lasagne sheets     Number 4

2. Mushrooms      Grams 125

3. Zucchini             Grams 125

4. 3 bell peppers         Grams 50

5. Mozzarella cheese Grams 50

6. Parmesan cheese Grams 50

7. Blanched tomatoes Grams 250

8. Salt                 To taste

9. Black pepper To taste

10. Oil                         Ml 20

11. Oregano                 Grams 3

12. Onions                 Grams 30

13. Garlic                 Grams 20

14. Chilli flakes         Grams 3

15. Sugar         To taste 40

16. Tomato puree         Ml 15

17. Fresh basil leaves Number 2-3

18. Cooking cream Grams 200

METHOD

1.Cut thick slices of 3 bell peppers and mushrooms, slant thick slices of zucchini. Sprinkle salt, pepper, oil and oregano and roast the vegetables in oven.

2. In a sauce pan, saute onion and garlic in olive oil; add chopped blanched tomatoes, salt, black pepper, tomato puree, sugar. Tear basil leaves and add to it. Once cooked, add oregano and chilli flakes off the range.

3. Add the roasted vegetables to this tomato sauce and mix.

4. Prepare cream cheese mixture by heating cooking cream and adding grated parmesan cheese to it. Mix well so that parmesan gets dissolved completely.

5. Blanch the pasta sheets in salted+ oil boiling water for 6-7 min. Dry them completely before use.

6. For the layering of lasagne- Base- cream cheese sauce, lasagne sheet, again cream cheese sauce, tomato sauce on top of that, lasagne sheet, repeat 4 times. 

8. Top layer should be cream cheese sauce. Sprinkle mozzarella cheese on top and chopped parsley.

9. Gratinate in oven till golden-brownish colour appears, drizzle olive oil once out. 

10. Garnish with fried basil leaf