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 Italian Vegetable Lasagne (Lasagne) 
For dough
  • 1 cup Flour
  • 1 Egg
  • 1 tablespoon Oil
  • 1/4 teaspoon Salt
Vegetable Mixture
  • 75 grams Eggplant, sliced
  • 1 Capsicum, sliced
  • 1/2 cup Mushrooms, sliced
  • 2 Tomatoes, blanched
  • 1 Onion, chopped
  • 4 cloves Garlic, crushed
  • 1/2 teaspoon Pepper, crushed
  • 3/4 cup Zucchini, sliced
  • 1 cup Cheese sauce
  • 2 tablespoons Oil
  • Salt [To taste]
Sprinkle salt on sliced eggplant, leave aside for about half an hour, wash and drain well.

Heat oil in a pan, add chopped onion, crushed garlic and sliced capsicum, cook until onions are a little softened.

Add eggplant and cook for about 3-4 minutes; then stir in mushroom, sliced zucchini, roughly chopped blanched tomatoes and cook for about 2 minutes.
Season with salt, pepper, dried basil and keep aside.

Mix the flour and salt and make a well in the center.

Add 1 egg and 1 tablespoon oil and mix to a bread crumb consistency.

Add 2 tablespoons water and knead lightly for 5-10 minutes.
Cover and rest the dough for 10 minutes, then divide into 3 parts and roll out on a floured board into a 12 inches square.

Cut each square into 6 inches strips and cook in boiling salted water for 3 minutes.

Drain the strips and put in cold water and keep aside.

Layer the lasagna sheets and vegetable mixture in a greased oven proof dish, ending with pasta as the top layer.

Pour the cheese sauce over and bake in a preheated oven for about 20 minutes.

Other Details
Serves: 2 Time: 20-30 mins.

Rating: Not rated yet.

Category: Main Course | Submitted by: ShamsiyaShaikh


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