Indian Fusion Vegetarian Lasagne

Indian Fusion Vegetarian Lasagne

Going meatless does not mean giving up flavours!! As much as many people love lasagna or pasta with meat, this vegetarian lasagna is not lacking in any flavor -in fact it is so flavourful especially with the addition of spices and vegetables!! It makes a great potluck present and a party dish. I bet you will go for second and third rounds of this wholesome dish.

TO PREPARE THE POTATOES

500 g potatoes

1 tablespoon Q.B.B. ghee

1 teaspoon white gram (urad dhal)

1 teaspoon mustard seeds

100 g finely chopped onion

1 green chilli, sliced

1 sprig curry leaves, finely chopped

1 teaspoon turmeric powder

1/2 teaspoon freshly pounded black peppercorns

150 ml water

1 teaspoon salt

METHOD

  1. Boil the potatoes until cooked through.
  2. Peel and cube it.
  3. Heat Q.B.B. ghee and fry the white gram until golden brown.
  4. Add in the mustard seeds fry till aromatic.
  5. Add in the onion, chillies and curry leaves and sauté till onions turn soft.
  6. Add in the rest of the ingredients and cook till liquid has evaporated.
  7. Using a wooden spoon, mash it lightly and keep aside.

TO PREPARE THE VEGETARIAN BOLOGNESE

1 tablespoon Q.B.B. ghee

1 teaspoon fennel seeds, coarsely pounded

200 g finely chopped onions

2 tablespoons ginger garlic paste

300 g tomatoes, chopped

2 teaspoons curry powder

1 teaspoon salt

300 ml water

1 can kidney beans, rinsed and drained

1 can garbanzo beans, rinsed and drained

METHOD

  1. Heat Q.B.B. ghee and fry the fennel seeds until aromatic.
  2. Add in the onion and ginger – garlic paste and sauté till onion turns soft.
  3. Add in the tomatoes and sauté till it becomes like a pulp.
  4. Add in the rest of the ingredients and cook till the water is absorbed.

TO PREPARE THE WHITE SAUCE

90 g plain flour

500 ml water

2 tablespoons Q.B.B. ghee

1 teaspoon cumin seeds

2 green chillies, sliced

2 teaspoons finely minced ginger

1 sprig curry leaves, shredded

750 ml full cream milk

2 teaspoons salt

100 g Pizza Plus cheese

METHOD

  1. Combine the flour, Bengal gram flour and water and ensure it is lump free.
  2. Heat Q.B.B. ghee in a pan and fry the cumin seeds until aromatic.
  3. Add in the ginger, green chillies and curry leaves and sauté till very aromatic.
  4. Add in the milk and the combined flour and salt.
  5. Cook stirring constantly till the sauce thickens.
  6. Turn off heat and stir in the cheese.

TO ASSEMBLE THE LASAGNE

1 packet oven ready lasagna sheets

100 g Pizza Plus cheese

Prepare potato

Prepare beans

Prepare white sauce

100 g French beans, sliced

60 g grated carrot

METHOD

  1. Preheat oven to 180° C.
  2. Take a 22cm X 18 cm oven proof lasagne dish.
  3. Spread a ladleful of the White sauce on the base of the dish.
  4. Top with a layer of the lasagne sheet. Pour a ladleful of the White Sauce and spread it and sprinkle with a handful of French beans and carrot.
  5. Layer with lasagne sheets and spread a layer of the cooked and tempered Potato and lay a lasagne sheet over it.
  6. Pour a ladleful of the White Sauce and spread it and sprinkle with a handful of French beans and carrot.
  7. Lay lasagne sheet over it and top with the cooked beans and then lay lasagne sheets and top with a ladleful of the White Sauce, sprinkled with French beans and carrot.
  8. Sprinkle with the cheese and bake for 25-30 minutes or until the surface is golden brown.
  9. Let it rest for 15 minutes before cutting.

 

 

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