Italian Vegetable Lasagne (Lasagne)
|
| Ingredients |
|
For dough
|
|
|
- 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]
|
|
| Method |
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.
|
|
|
|
|
Category: Main Course | Submitted by: ShamsiyaShaikh
|
|
|