We often have small portions of left over sabji's in fridge. Those can be used up for this. Alternatively any coarsely chopped vegetables will do. (cauliflower, capsicum, french beans, tindora, green peas, spinach)
Ingredients-
1. Vegetables as above- one cupful
2. Lasagne sheets- 4 to 5
3. Ovenware (ceramic)- just larger than the Lasagne sheets so that all the sheets are submerged in right amount of sauce.
4. Olive oil- to apply to base of ovenware
5. Italian red sauce (bolognaise/neopolitan/lasagne etc- plenty of varieties avalable
6. Sundried tomatoes or small cherry tomatoes
7. Grated cheese- any variety- half cup
Preparation-
1. Line bottom of pan with little olive oil (be generous if u love olive oil)
2. Place one lasagne sheet at bottom
3. one layer of vegetables
4. another Lasgane sheet on this
5. one layer of sundried tomatoes or cherry tomatoes. Then puor some red sauce on it
6. Another Lasagne sheet
7. layer of red sauce, salt to taste (add little or none) I dont add salt
8. Layer of Lasagne sheet
9 Pour red sauce till everything is covered with sauce (should not overflow)
Cooking-
1. Place the ovenware in oven preheated to 220 dgrees centigrade
2. Cooking time 45 minutes.
3. Take out layer with grated cheese and cook for further 7 minutes.
4. stop cooking but leave it in oven till cheese is golden.
It is ready to be enjoyed piping hot.
Freshly ground pepper compements well.
Salad in my next e-mail goes superb with this lasagne.
Red wine as well if you like.
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