14 September, 2013
L for LasagnePosted in : Baked, Basil, Blogging Marathon, Butter, Eggs, Garlic, Hing/Asafoetida, Italian Cuisine, Italian Seasoning, Kanda/Ullagaddi/Onion, Lasagna, Milk, Mushrooms, Oils, Oregano, Patato, Pepper, Red Chilli Powder, Sugar, Tomatoes, whole wheat flour on by : ArchanaPotdar Tags: Baked, Blogging Marathon, Italian Cuisine, Lasagna, vegetarian
If you have read Garfield you know about Garfield’s love for Lasagna! So my first intro this dish was a cartoon strip. Then my belief was always that it’s a dish made with meats and the recipes on the Lasagna pasta box confirmed my belief. So making of a Lasagna was like okay… let’s see!
There are times I cannot give up my age old beliefs and this happened to be one of them. Then I read about a vegetarian lasagne in a forum. On my request the member shared the recipe too! I was pleased and made the recipe to the “T”!
My daughters were so thrilled Initially, but like a river where the water flows serenely but once there is a lot of input it overruns the banks, once the food in the tummy reached the full levels complaints started was told that I used all wrong vegetables, my sauce was not as good and so on and so forth ….. Till I never made lasagna again!
But this time around for the Blogging Marathon with alphabets I was gently nudged, then pushed and prodded, cajoled towards Lasagna with “our choice of veggies.”
I used tomato sauce and white sauce both you could use white sauce only. Also I had soft boiled eggs which I used in the filling you may opt out of them.
So let’s get down to the long process of making lasagna. The process is long but I must say the whole pasta tasted great. I made the lasagna twice once I made tomato sauce out 8 tomatoes, white sauce out of ½ cups of flour. I got 2 lasagna; I had to ration out the white sauce. for the second one should make out of ¾ cups next time if my lasagna quantity is same. The mozzarella cheese used was about ½ kgs.
For the Tomato Sauce:
- ¼ cup oil
- ½ tsp hing/asafoetida
- 1 cup chopped basil
- 2 tsp dried oregano
- 6 cups tomato puree
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp sugar
- 2 tblspn tomato ketchup(optional)
- To make the tomato puree, wash and cut a small cross at the stalk of the tomato.
- Drop the tomato in hot water for about 10-15 minutes. Then peel and discard the skin grind the rest of the tomato. Set aside.
- Heat the oil add hing/asafoetida add the basil leaves and oregano fry for about ½ a minute.
- Add the tomato puree, stir and bring to a boil.
- Add the rest of the ingredients and reduce heat.
- Simmer till the mixture thickens.
For the white sauce:
(Makes 2 tea cups)
- ¾ cups whole wheat flour
- ¾ tblspn butter
- 6 cups milk
- Salt and pepper to taste
- In a thick bottom kadhai/wok add the butter and the wheat flour. Mix well.
- Put the kadhai/wok on a low flame, stirring continuously; cook the floor till you get a nice aroma.
- Remove from fire and let it cool a bit.
- Add the milk gradually and mix well till there are no lumps.
- Return to heat and cook on low flame stirring continuously till the sauce thickens.
- Strain the sauce in a soup strainer to get rid of lumps, if any.
- Add salt and pepper and mix well.
One layer of filling:
- 2 tsp olive oil
- 200 grams of mushrooms
- 3 large onions chopped fine
- 6 cloves of garlic chopped fine
- 1 tsp oregano,
- ½ tsp Italian seasoning,
- ½ tsp freshly ground pepper,
- dash of chilli powder
- salt to taste
- 6 soft boiled eggs (optional)
- Soak the mushrooms in a bowl of water for 10 minutes
- Drain and dry on a kitchen towel.
- Chop them into quarters and set aside.
- In a kadhai/wok heat the olive oil, add the garlic and stir. Do not let it turn brown.
- Immediately add the onions and cook till translucent.
- Add the mushrooms and stir.
- Add salt to taste.
- Cover and cook.
- Once the mushrooms are cooked add the oregano, Italian seasoning, pepper and the dash of chilli powder.
- Mix the sliced soft boiled eggs, stir well, check the seasoning and set aside.
Second layer of filling:
I decided to use potatoes as my second layer, for that you will need:
- 3 medium sized potatoes, sliced extremely fine (use the vegetable peeler if needed)
- Salt (adjust as per taste) , Italian seasoning, oregano (1 tsp each) and a dash of pepper
- Mix all the ingredients and set aside for 10 minutes.
- Transfer the potato to a skillet and cook them for 3- minutes.
- Set aside.
- 15 pasta/lasagne sheets
- 10 cups of water
- 2 tsp oil
- Plenty of salt
- In a big vessel, boil about 10 cups of water.
- Add salt and the oil.
- Once the water boils add the pasta. (Here I will like to add that I boiled only 5 sheets at a time for that were the number that I needed to layer my containers).
- Cook well, as the Italians call it “Al’ dente”
- Drain and use immediately.
- I had my daughters layering the pasta while i attended to the boiling of the sheets and getting them out.
- Grate mozzarella cheese and set aside.
- As the sheets are cooking, in a baking dish, arrange a foils to overhang. I prefer to put it in a cross. Overhang should be sufficient to increase the height of your vessel. If needed use staple pins to hold steady. ( for both the times I was glad I did increase the height of the baking dish,
- Grease the foil then spread a layer of white sauce.
- Arrange pasta/lasagne strips over the sauce.
- Spread the first filling, add the cheese (diet ko maro goli be generous).
- Arrange another layer of the pasta sheets, spread the tomato sauce and the white sauce.
- Spread a layer of potato slices over the pasta strips overlapping one another to form your second layer.
- Spread cheese over it.
- Spread the tomato sauce, and add a little white sauce over it.
- Put a layer of pasta strips over it. Tuck in the corners of the pasta.
- Spread the white sauce over the strips
- Add the mushrooms and another layer of cheese.
- Spread the tomato sauce over it.
- Lay another layer of pasta and tuck in the corners.
- Spread the last of the sauces. Sprinkle cheese liberally.
- Bake in a preheated oven at 180°C for 50 mins.
- To check if the pasta is done do the knife test i.e. insert a knife or a skewer in the center. If it comes out clean your lasagne is done. If not done bake for 5 minutes again.
- Let it stand in the oven for 45 minutes with the door ajar.
- Before serving use the overhang to remove it from the baking dish.
- Cut and serve.
- I find it easier to boil the sheets as needed. This helps as the sheets do not dry out by the time the layering is done.
- I have used mushrooms and eggs as the filling you can try out paneer and spinach, cauliflower, brocolli … in fact I will love to hear more combos.
This is a part of Blogging Marathon where this September we, a crazy bunch of food lovers are blogging with alphabets and to make things a bit difficult we have added themes. Interested? Do check us out here.
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