Vegetable lasagna

I attempted making this dish somewhere around 1999 when Pastas and  pizza  were not  so popular in india. I was also unaware of it. In one cookbook I saw these recipes. Being an amateur cook and completely ignorant I tried out somehow and as expected failed very badly. Then in 2000 my husband took me to a restaurant in Delhi where I tasted pasta for the first time. After the birth of my daughter it was a regular dish in my menu.

Staying abroad, vegetarian version of  lasagna was not available in the restaurants and I had to be satisfied with my own version of it and I had no idea how the actual lasagna tastes. Only after returning to Bangalore I got to eat lasagna @Eurasia I was very happy that what I was making all these days was quite close to it.

Usually I use store-bought lasagna sheets but lockdown has taught us to make everything from scratch.

 

For the lasagna sheets:

1 cup refined flour (maida
½ tsp salt
1 tsp oil

Method:

1. Knead all the above ingredients using some water and make a tight dough.

2. Cover the dough and rest for ten minutes.

3. Roll out thin rectangular sheets out of the dough using plain flour for dusting. I have made slightly broad sheets but would recommend making little narrow to avoid tearing while boiling.

4. Boil enough water in a large pan.
Add 1/2 tsp salt and 1 tsp oil to it.
The water should be bubbling hot and drop the sheets carefully one at a time.
Immediately remove it and place on a plate. Repeat the process with remaining sheets.

For the white sauce:

2 tbsp butter
2 tbsp maida
1 cup milk
Salt as per taste
1 tsp chilly flakes
½ tsp crushed pepper
1 tsp dried herbs
1 cup finely chopped mixed vegetables (beans, carrot, onions, capsicum)

Method:

1. Heat butter in a thick bottomed pan.

2. Add the veggies and saute for 2-3 minutes.

3. Whisk the flour in the milk until there are no lumps.

4. Add milk mixture to the veggies stirring continuously. Cook until it becomes thick.

5. Add the seasonings and keep aside.

For the Tomato sauce:

4 Tomatoes
6-7 garlic cloves
1 small onion, finely chopped
2 tsp chilly flakes
2 tsp dried herbs (or pasta seasonings)
1 tbsp olive oil
Salt as per taste

Method:

1. Grind the tomatoes and garlic into a chunky puree

2. Heat oil and saute the onions until translucent.

3. Add the puree and cook for about 5 minutes

4. Add the seasonings.

Assembling and baking:

1. Preheat the oven at 180° celcius

2. Take an oven proof shallow dish and pour in a little tomato sauce at the bottom

3. Place 2 lasagna sheets.

4. Spread the white sauce filling over it.

5. Place two more sheets on top

6. Top it with the Tomato sauce

7. Repeat steps 3 to 6 if you have more sheets.

8. Cover generously with grated cheese. And dot with some butter.

9. Bake the lasagna until cheese melts and changes color ( approx 20 min).