Vegetable Lasagne
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Ingredients
2 tbsp oil
½ cup onion, chopped
2 tbsp garlic
10g zucchini, diced
10g carrot, diced
20g leek, chopped
20g broccoli, chopped
10g babycorn, diced
30g bell peppers, diced
10g French beans, chopped
60ml white wine
½ cup Béchamel or white sauce (recipe below)
¼ tbsp oregano
Basil leaves
Salt and pepper to taste
2 tbsp Cheddar cheese
2 tbsp Parmeasan cheese
4 lasagne sheets
2 black olives, chopped
½ cup tomato concasse (recipe below)
Method: Heat the oil in a pan. Sauté the chopped onion, garlic and leeks. Add all the vegetables (bell peppers, carrots, broccoli, babycorn, French beans) and cook till done. Add the white wine and cook till it evaporates. Add the white sauce and the Cheddar and Parmeasan cheeses. Add salt, pepper, oregano and basil leaves. Cook for 3-4 minutes.
Blanch the lasagne sheets. Take a baking dish and smear its base with tomato concasse. Place a lasagne sheet in it and spread some of the vegetable mixture on the sheet and spoon a little white sauce over it. Repeat thrice. Spread two tablespoons of white sauce on the top sheet. Sprinkle Parmeasan and Cheddar cheese on it. Place in an oven and bake at 150 degree Celsius for about 7-10 minutes. Garnish with olives and basil leaves.
Béchamel or white sauce
Ingredients
2 tbsp butter
2 tbsp flour
¼ tsp salt
1 cup milk
Method: Melt butter over low heat and blend in the flour. Cook for about 3 minutes stirring constantly. Slowly add the milk, taking care to stir constantly, and continue cooking on low heat till it’s smooth and thick.
Tomato concasse
Ingredients
4-5 tomatoes, skinned and diced (pulp removed)
4-5 cloves of garlic, peeled and lightly crushed
1 onion, peeled and finely chopped
2 tbsp olive oil
1 bunch fresh basil, chopped
Salt and pepper
Method: Sauté the onions in the olive oil. Add the tomatoes and garlic cloves as well as the basil. Season with salt and pepper. Cover and simmer for 10-15 minutes until the oil floats on top.