Usually people think that its a bit difficult recipe, I would say a big NO. It might be a little lengthy but at the same time its super easy and the best part is that you can finish upto the layering part, freeze it and bake it when required. So without wasting any of the time lets quickly run through the ingredients following the method.
Video Link :
Preparing the red sauce :
Ingredients :
- Canned tomatoes : 600 gms (If taking fresh tomatoes, then take 6-7 large tomatoes, blanch and chop)
- Chopped Garlic : 1 tbsp
- Dried talian herbs : 2 tsps
- Chili flakes : 1 tsp (adjust as per the taste)
- Salt : 1 tsp (as per the taste)
- Sugar : 1 tbsp
- Black pepper : 1/2 tsp
- Olive oil : 1 tbsp
Method :
Heat oil in a pan, add chopped garlic and saute. Once done add tomatoes and all the other spices and herbs including sugar. Simmer it for 10-15 minutes or unless it becomes a little thick (as shown in the video)
Preparing the white sauce :
Ingredients :
- Butter : 1 tbsp
- All purpose flour/Plain flour/Maida : 1 tbsp
- Full fat Milk : 1 cup
- Olive oil : 1 tsp
- Salt : 1 tsp (as per the taste)
- Black or white pepper : 1 tsp
- Cheese : 3/4 cup (I used cheddar, you can use any)
- Italian herbs : 1 tsp (totally optional)
Method :
Heat oil and butter in a pan, add flour and roast it unless you get a nice aroma and a little golden colour. Slowly add in the milk and continuously whisk it, so that no lumps are formed. Once nicely mixed, boil it. As soon as it starts thickening up add in the cheese, pepper, salt and herbs (If adding)
If you get lumps in your sauce, no need to worry just pass it through a sieve and it will be fine. Cook it unless you get a desired consistency.
If you get lumps in your sauce, no need to worry just pass it through a sieve and it will be fine. Cook it unless you get a desired consistency.
Make sure you don't thick it up a lot, as it has a tendency to get more thicken up once cooled.
Roasting the vegetables :
Ingredients :
- Mushrooms : 1 cup
- Spinach : 2 cups
- Bell peppers : 1 cup
- Onions : 3/4 cup
- Broccoli : 1/2 cup
- Chopped garlic : 1 tbsp
- Chili flakes : 1 tsp (adjust as per the taste)
- Dried basil : 1 tsp (You can use fresh even)
- Salt : as per the taste
- Oil - 1 tbsp
Method :
Heat oil in a pan, add in garlic and saute. Once done, add in the onions and saute until translucent. Then add in the rest of the veggies - mushrooms, spinach, bell peppers and broccoli (I used frozen broccoli hence added in the end but if you are using fresh, just add in with the rest veggies).
Also add in the chili flakes, basil and salt. Mix everything and let it cook unless all the moisture dries out.
Layering :
- Ingredients :
- Both the prepared sauces
- Roasted Veggies
- Lasagna sheets/Pasta sheets : I used precooked pasta sheets. If you don't get them, just use the normal sheets, boil them as per the instructions on the package and keep aside.
- Cheese: 250 gms of cheddar cheese and 150 gms of mozzarella (Adjust the quantity)
Method:
For layering, take a pan and grease with some oil (I used porcelain 9"x 6" dish, you can use cake tin also)
Pour in a little red sauce and spread, then layer the pasta sheets tightly (as shown in the video)
Spread some roasted veggies and spread. Then pour in some white sauce and again spread. Finally spread in some cheese. Repeat the layering process thrice.
Baking :
Once done with the layering, cover the pan with an aluminum foil and bake it in a preheated oven at 180°C for first 20 minutes, then take out the aluminum foil and again bake for 15 minutes. If you want your cheese to be a little brown just broil it for 1 minute at 230°C (Pleas don't move away during broiling)
Once done, let it cool for 15 minutes and then cut a slice and Enjoy!
Thanks and Happy Baking
Priyanka :)
