Oh yeah this isn't an Indian recipe- but perfect for all our veggie friends. I always hear the same comment- oh we love lasagna but want a veggie version - so here is my version. Made it for a friend's daughters birthday. Hope you all enjoy it. Making lasagna is a time consuming process, and has a lot of steps. I do use shortcuts - and they work very well for me. If you would rather do everything from scratch - that's perfectly fine.
NOODLES
1 package lasagna noodles (if you buy the oven ready ones it makes matters so much easier! If not you can buy the regular ones and prep them as per directions on the package.)
SAUCE
3 bottles/tins of any tomato sauce - I usually use Hunt's sauce and then add my own seasonings etc to pump it up.
2 star anise
3-4 bay leaves
1/2 tsp fennel seeds (just lightly bruised)
1 tsp dried oregano
1 tsp dried basil
salt to taste
1 cup chopped onion
1 TBS minced garlic
1 tsp chili flakes
olive oil ( a good quality extra virgin olive oil)
Heat oil, add the onion and garlic and cook till translucent. Add the tomato sauce and star anise, bay leaves, fennel seeds and chili flakes. Cook for about 20 minutes till nice and thick. Check for seasoning. Add the oregano and basil. Bring it to a boil and done. Do not cook it too much after you add the herbs as it leaves a bitter taste. Remove the whole spices (bay leaves and star anise) and keep the sauce aside.
CHEESES
3 cups shredded mozzarella cheese
3/4 cup grated parmesan. (You can use less - but its best if you get the cheese and grate it yourself rather than buying the pre grated variety)
10-12 oz ricotta cheese.
VEGETABLES
Spinach
4-5 cups chopped fresh spinach ( I don't use the frozen kind but it's perfectly fine if you want to. Just remember to completely thaw the frozen spinach and squeeze out all the water before using it. )
1 TBS minced garlic
olive oil
Heat about a TBS of oil, and saute the spinach and garlic together for about 5 minutes till the spinach is soft. You don't need to cook it. Drain the water and keep aside.
In a bowl mix the spinach with the ricotta cheese and keep aside.
Zucchini
2 cups of sliced zucchini (sliced about 1/2 cms thick)
2 eggplants (sliced about 1 cm thick)
olive oil
salt
keep the sliced eggplant in cold water till you fry up the batches. In a frying pan heat oil and fry up the eggplant slices in batches till browned on each side. Salt them lightly if you wish.
Fry up the zucchini slices (I just put them in together - maybe in 2 batches and toss them nicely in oil till lightly browned.)
Putting it together
Lasagna pan
olive oil
fresh basil leaves (chopped) - this is entirely optional
Lightly oil a lasagna pan, put in the first layer of noodles. Layer the mixture of spinach and ricotta. and keep building with layers of the noodles, eggplant, zucchini and the sauce. Sprinkle some mozzarella among the layers. Reserve some sauce for the topmost layer. Sprinkle the chopped basil on top. Then top it all up with mozzarella and parmesan.
Cover with foil and cook in a 350 F oven for about 45 minutes. Remove the foil and continue to cook uncovered for about 15 minutes - till the cheese on top is nicely browned. Let it rest for a few minutes and then cut up and serve.
NOODLES
1 package lasagna noodles (if you buy the oven ready ones it makes matters so much easier! If not you can buy the regular ones and prep them as per directions on the package.)
SAUCE
3 bottles/tins of any tomato sauce - I usually use Hunt's sauce and then add my own seasonings etc to pump it up.
2 star anise
3-4 bay leaves
1/2 tsp fennel seeds (just lightly bruised)
1 tsp dried oregano
1 tsp dried basil
salt to taste
1 cup chopped onion
1 TBS minced garlic
1 tsp chili flakes
olive oil ( a good quality extra virgin olive oil)
Heat oil, add the onion and garlic and cook till translucent. Add the tomato sauce and star anise, bay leaves, fennel seeds and chili flakes. Cook for about 20 minutes till nice and thick. Check for seasoning. Add the oregano and basil. Bring it to a boil and done. Do not cook it too much after you add the herbs as it leaves a bitter taste. Remove the whole spices (bay leaves and star anise) and keep the sauce aside.
 | |
| Sauce for the lasagna |
CHEESES
3 cups shredded mozzarella cheese
3/4 cup grated parmesan. (You can use less - but its best if you get the cheese and grate it yourself rather than buying the pre grated variety)
10-12 oz ricotta cheese.
VEGETABLES
Spinach
4-5 cups chopped fresh spinach ( I don't use the frozen kind but it's perfectly fine if you want to. Just remember to completely thaw the frozen spinach and squeeze out all the water before using it. )
1 TBS minced garlic
olive oil
Heat about a TBS of oil, and saute the spinach and garlic together for about 5 minutes till the spinach is soft. You don't need to cook it. Drain the water and keep aside.
In a bowl mix the spinach with the ricotta cheese and keep aside.
Zucchini
2 cups of sliced zucchini (sliced about 1/2 cms thick)
2 eggplants (sliced about 1 cm thick)
olive oil
salt
keep the sliced eggplant in cold water till you fry up the batches. In a frying pan heat oil and fry up the eggplant slices in batches till browned on each side. Salt them lightly if you wish.
Fry up the zucchini slices (I just put them in together - maybe in 2 batches and toss them nicely in oil till lightly browned.)
Putting it together
Lasagna pan
olive oil
fresh basil leaves (chopped) - this is entirely optional
Lightly oil a lasagna pan, put in the first layer of noodles. Layer the mixture of spinach and ricotta. and keep building with layers of the noodles, eggplant, zucchini and the sauce. Sprinkle some mozzarella among the layers. Reserve some sauce for the topmost layer. Sprinkle the chopped basil on top. Then top it all up with mozzarella and parmesan.
Cover with foil and cook in a 350 F oven for about 45 minutes. Remove the foil and continue to cook uncovered for about 15 minutes - till the cheese on top is nicely browned. Let it rest for a few minutes and then cut up and serve.
