HomeBaked L for Lasagne

L for Lasagne

Posted 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: , , , ,

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lasagneIf 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)


  1. To make the tomato puree, wash and cut a small cross at the stalk of the tomato.
  2. 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.
  3. Heat the oil add hing/asafoetida add the basil leaves and oregano fry for about ½ a minute.
  4. Add the tomato puree, stir and bring to a boil.
  5. Add the rest of the ingredients and reduce heat.
  6. 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.

You can check us all out here.

Here is what I have been featured here till now

A Aliva che ladoo

B Baked potato

C Chana cho ras

D Drunkard’s Noodles

E Eggless Pancakes

F Fried Egg

G Gnocchi

H Hummus

I-Insalata Caprese Indianised

J Jackfruit Cake or Dhonas

K Katin Saar or Katchi Amti

Courtesy: Preeti

Courtesy: Preeti


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0 thoughts

  • September 14, 2013 at 11:23 am

    Lol archana, i know this happens at my place too…once the tummy is full, the critic in my husband wakes up…i loved your elaborate recipe for lasagna, i made them couple of times, but always opted the easier route, basic sauce, not much veggies and then just cheese, i wil definiely try yours again, i plan to make my own lasagne sheets as well

  • September 14, 2013 at 12:28 pm

    Lasagna looks absolutely prefect, my kids will go crazy if they see yours..

  • September 14, 2013 at 11:52 pm

    wow lasgna looks prefect and tempts me dear !! very elaborate recipe and well explained !!

  • September 15, 2013 at 6:25 pm

    Reading you almost sounded like what I have been thinking in mind. I so badly wanted to make an eggless version..but left it for a long time and finally didn’t make it. I know my daughter would have loved it, I will save this up for a later time..:)

  • PJ
    September 16, 2013 at 7:07 am

    Guess what!Lil Angel has been asking me to make this ever since she saw the Garfield movie 2 years ago and the lazy me never even wanted to try fearing the lengthy process! Looks yum Archana…

  • September 16, 2013 at 8:37 am

    OMG, lasagna has come out perfect.. Love the addition of potato layer.. yummy

  • September 16, 2013 at 9:11 pm

    Well I have always made eggless…any way I like this detailed recipe..love those layers..they look smashing ..and I simply want to dig in…ok..may be in Dec…;))

  • September 18, 2013 at 9:37 am

    I have bought a pack of lasagna sheets but I am very afraid to try. Yours looks so yummy and you have tempted me to try…

  • September 18, 2013 at 7:42 pm

    Very interesting layers there!

  • September 19, 2013 at 5:19 pm

    cheesy and delicious lasagna!!! so yummy!!

  • September 21, 2013 at 11:02 pm

    I am off to make this once I reach Chennai..I have a pack of Lasagna sheets my friend got for me from UK!

  • Sandhya Karandikar
    September 23, 2013 at 1:32 pm

    I have been wanting to do this for sometime but never had the luck to get lasagna sheets. Thought of doing the pasta myself but I was a bit intimidated with the thought.
    You have explained it so beautifully that I am once again thinking of attempting lasagna soon. Your pictures are very tempting.

  • September 27, 2013 at 10:14 pm

    I am yet to try this…this looks so good,,,yummy

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