Lasagna Lasagna (pronounced l-saa-ni-ya) is an Italian pasta dish made from - well, lasagna pasta of course. This dish is very elaborate and quite time consuming. But as with any elaborate dish, it is just as tasty. Mind you, it is not meant for the health conscious. Have it not more than once a fortnight and perhaps cut down on the cheese - which will be a shame because Lasagna with less cheese is like halwa without mava/khoya. Lasagna is layers of vegetables or meat sandwiched between lasagna sheets with lots of cheese. I am including veg+non-veg recipe here. The pure veggies can replace the meat layer with another veggie layer. Ingredients: Vegetable layer: 2 tbl spoon of olive oil (or canola/corn/soya oil) 1 large red onion (not white please), finely chopped 6 cloves of garlic chopped in fine pieces (do not make into a paste) 8-10 fresh basil leaves or 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds (sounf) 1/2 teaspoon Italian seasoning 3 cups of chopped spinach 1 cup of florets of broccoli (neither too small nor too large) 4 medium sized copped mushrooms (not finely chopped) 2 tablespoons chopped fresh Parsley (if available) or use dried parsley 1 teaspoon red wine or vinegar salt to taste Meat layer: 1/2 kg minced lean meat 2 tbl spoon of olive oil (or canola/corn/soya oil) 1 large red onion (not white please), finely chopped 6 cloves of garlic chopped in fine pieces (do not make into a paste) 8-10 fresh basil leaves or 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds (sounf) 1/2 teaspoon Italian seasoning 2 tablespoons chopped fresh Parsley (if available) 500 ml of Italian Red Pasta Sauce Salt to taste Common: 15 to 18 Lasagna rippled sheets (must be in multiples of 3) 50 gm butter 2-3 eggs beaten 1/2 cup of grated Ricotta Cheese (if not available, use grated paneer) 1/2 cup of grated Mozzarella Cheese 1/2 cup of grated Cheddar or Swiss Cheese (if not available, use grated fresh Amul/Britannia cheese) 1/4 cup of grated parmesan cheese (if not available, use old slightly dry Amul/Britannia cheese) 500 ml of Italian Red Pasta Sauce Preparation: Cook for the Vegetable layer: 1. In one wok, stir fry onions in oil of choice till they are just about to turn brown. 2. Keep gas on medium heat 3. Add garlic and let it fry for 1/2 minute. 4. Add dried basil leaves, fennel seeds, and Italian seasoning and fry for 15 seconds. 5. Add spinach, mushrooms and broccoli and cook for 1 minute. 6. Add parsley for stir fry for another 1/2 minute. 7. Add vinegar, sugar and salt to taste. 8. Keep on medium heat for 3 minutes or so. Mix well and switch off gas. 9. This is the vegetables layer. Keep aside. Cook for the Meet layer: 1. In another non-stick wok, stir fry minced meat (in no oil) till it is brown. Drain the melted fat away and keep aside. 2. Now add oil and sir fry onions till they are just about to turn brown. 3. Keep gas on medium heat. 4. Add garlic and let it fry for 1/2 minute. 5. Add dried basil leaves, fennel seeds, and Italian seasoning and fry for 15 seconds. 6. Add cooked meat and cook for 1 minute. 7. Add parsley for stir fry for another 1/2 minute. 8. Add the Italian red sauce. 9. Heat for 2-3 minutes on medium. 10. Mix well and switch off gas. 11. This is the vegetables layer. Keep aside. (Note: if not using meat, prepare another veggie by substituting meat with red and green capsicum and long brinjal slices. When cooking this ensure that brinjal slices remain intact and not get mashed up. You can use any veg mix really. Just ensure that the two veggies are different in taste and preparation.) Boil Pasta: 1. In a large vessel boil about a litre of water. 2. Add 4-5 tablespoons of salt. 3. Bring water to boiling (covering the pan ensures heat trapping and bringing the water to boiling quicker) 4. Add Lasagne to boiling water and keep boiling for 10 minutes. DO NOT MAKE LASAGNA LEAVES TENDER. 5. Drain water and add little oil so that Lasagne Sheets do not stick. Prepare Lasagne: 1. Start the oven and pre-heat to 190~200°C (375~385°F). 2. Make a mix of the grates Ricotta, Mozzarella and Swiss/Cheddar cheese. 3. Use a large non-stick baking tray. 4. Apply butter to the tray. 5. Beat eggs and make 3 portions 6. Create a layer of the meat or veggie 2 using half of the meat/veggie 2 preparation. 7. Evenly pour 1/3rd of the beaten egg mix. 8. On top of the meat layer, lay down a thin layer of 3 cheese mix. Sprinkle the grated cheese mix. 9. On top of that lay down 1/3 of the lasagne sheets 10. On top of this lay down the entire cooked vegetable (veggie 1) forming an even layer 11. Evenly pour 1/3rd of the beaten egg mix on top. 12. Add a thin layer of the 3 cheese mix 13. On top of that lay down 1/3 of the lasagne sheets 14. Repeat with a layer of the balance meat/veggie 2 mix 15. Evenly pour 1/3rd of the beaten egg mix on top and then followed by a cheese layer. 16. On top of that lay down 1/3 of the lasagne sheets 17. Cover with aluminium foil. Baking: 1. The stack is now ready to be baked. Transfer to the oven and let bake for 25~30 mins. 2. Remove from oven, remove the aluminium foil and let bake for another 20 mins. 3. Let it cool down slightly and cut the lasagne in pieces. 4. Before serving, pour a thin layer of red pasta souce and sprinkle some grated parmesan cheese on top. Best served with some red wine. Wine is an excellent anti-oxident and helps to digest the fatty substances quickly.
Posted on: Wed, 19 Nov 2014 05:45:47 +0000
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