What is Lasanga
lasagna, is an one pot Italian dish made of stacked layers of thin flat pasta alternating with fillings such as ground meats and tomato sauce, vegetables, cheese sauce (which may include ricotta and parmesan), and seasonings and spices such as garlic, oregano and basil. The dish may be topped with melted grated mozzarella cheese. Typically, the cooked pasta is assembled with the other ingredients and then baked in an oven.
Healthy version of vegetable lasanga
I made a healthy version of lasanga made with a sauce made of kidney beans and tomatoes, layered with vegetables like eggplant and bell peppers. I substituted cheese sauce with a sauce made with hung curd, egg and fresh herbs. Also used healthy cheddar cheese to make the lasanga tasty and flavourful.
- Prepararion time: 30 minutes
- Cooking time: 45 minutes
- Serves : 9 portions
- Difficulty level: medium
- 6 lasanga sheet(10*2.5)” size
- 2 medium sized Eggplant
- 1 big red Bell pepper
- For Tomato kidney bean sauce-
- 3 big Tomatoes
- 350 grams canned red Kidney bean
- 1 tablespoon Tomato ketchup
- 2 medium sized Onion
- 1 tablespoon Ginger-Garlic paste
- 1 teaspoon Kashmiri red Chilli powder
- 1 teaspoon Curry powder
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Kasuri methi
- 1 small piece of Beetroot(optional)
- 2 tablespoons Olive oil+ more to roast the vegetables
- Sugar and salt as per your taste
For White sauce-
- 400 grams hung Curd
- 2 large Eggs
- 1 handful chopped Coriander leaves/Parsley
- 10 square sheets Cheddar cheese
- As required chopped Coriander leaves to garnish
- as required Sufficient salt water to cook Lasanga
- 1 baking dish of (10*7)” size
Finely chop tomatoes and onions.
Heat 2 tablespoon of olive oil in a big pan and add in chopped onion.
Saute for 3-4 minutes and then add in ginger-garlic paste.
Saute for another minute and then add in chopped tomatoes.
Stir and add in the spice and seasonings like Kashmiri red chilli powder, curry powder, garam masala powder and salt.
Cook until oil starts separating from mixture. Now it’s time to add in canned red kidney beans with its liquid. Also add in tomato ketchup.
Mix well. Add 1/4th cup of water. Also add in a small piece of beetroot to add the colour to the sauce. It’s just optional step.
Cover and simmer for 10 minutes. Add in little sugar to enhance the taste.
At last add in 1 teaspoon of kasuri methi.Delicious sauce is ready now. Set aside.
Now prepare the vegetables. For that cut eggplants and bell peppers in thin slices.
Roast them separately for 3-4 minutes with little olive oil.
For the cheese sauce take 400g of hung curd and chopped coriander leaves to a mixing bowl. I used hung curd to make the lasanga in a healthy way. You can use cream cheese or processed cheese also. Also add in black pepper crush and salt as per your taste.
Mix well and then add in 2 eggs. Mix again to make a thick sauce.
Heat sufficient salt water to a big vessel to boil the lasanga sheets.
Boil the sheets for 7-8 minutes or until the lasanga sheets are “al dante” (80%cooked).
Transfer to a dish carefully.Be careful not to stick the sheets together. Rinse with cold water to remove sticking together.
Take a baking dish and start assembling the ingredients of lasanga.
First spread some tomato bean sauce at the bottom of the dish.
Next spread a layer of roasted eggplant followed by roasted bell peppers.
Now spread the hung curd sauce to cover the vegetables.
Over the hung curd spread chedder cheese sheets as required.
Next cover the cheese layer with cooked lasanga sheets.
Repeat the layers again from tomato bean sauce to lasanga sheets. At the topmost layer I garnished with hung curd sauce, cheddar cheese, tomato bean sauce and some chopped coriander leaves. You can also use mozzarella cheese at the top.
Cover the dish with aluminium foil and bake in preheated (10minutes) oven for 30 minutes at 180 degree C.
After 30 minutes, remove the foil and bake for more 5-6 minutes. Your Lasanga is ready now.
Remove from oven, let it cool for 10 minutes.
With a knife slice in squares and serve warm.