Vegetarian Lasagne, a fat-filled sinful delicacy!! This time I came around a recipe at a friend’s place of a lasagne that is very rich in vegetables and iron, minerals and vitamins. Good deal, ain’t it 🙂 Iron, minerals and vitamins with the sinful cheese and creme!!
Cooking Time: 35 minutes; Preparation Time: 20 minutes; Serves: 3-4 adults
- Lasagne plates
- 2 cans of diced tomatoes
- 2 onions, finely chopped (preferably white)
- 4 garlic cloves, finely chopped
- 4 carrots, shredded
- 1 can of maize
- 1 aubergine (also known as brinjal or egg-plant), sliced into thin circular pieces
- handful of fresh basil leaves, finely chopped
- 2 cups of shredded mozarella cheese
- 500 ml of mornay sauce (http://jyskedagligvarer.dk/shop/mornay-sauce-14-306p.html)
- salt – 2-2.5 tsp
- black pepper – 1.5 tsp
- 1/2 cup rasp
- black pepper and garlic spice (optional, but I love the lasagne with this particular spice in) – 2.5 tbsp
- Olive oil
Start the over and let it preheat at 200 degree centigrade for approximately 20 minutes.Shallow fry the aubergines in a wide pan with very little olive oil. When done, take them out in a plate and keep aside.
Take the tomatoes in a pan, add garlic, carrots, maize, basil, salt and black pepper, black pepper and garlic spice and heat on low flame for 2-3 minutes. Mix well and keep aside. Our lasagne sauce is ready.
Now take a baking tray and smear the tray nicely with olive oil. Remove extra oil using a kitchen tissue. Lets start the layering 🙂
Add a thin layer of lasagne sauce. Cover with a layer of lasagne plates. The plates are usually rectangular in size and my baking tray was oval, so I broke the plates (in whatever shapes) and covered the entire sauce surface. Now add another layer of lasagne sauce. The next layer is the aubergines. Place aubergines all over and try to make a uniform layer all across. Cover the aubergine with a layer of mozarella cheese. The next layer is of white sauce. I used mornay sauce for this, however you can also make this sauce at home. Cover this with another layer of lasagne plates. Now add the remaining lasagne sauce. Then add a layer of mornay sauce again. Cover with rasp. Now the lasagne is ready to go in our preheated oven at 200 degrees centigrade.
After 35 minutes, take the lasagne out and enjoy it while hot 🙂
Enjoy and stay healthy !!
Salsa, guacamole and nachos with cheese is a beautifully deadly combination of food to try on a cool breezy evening. And guess what, it is so very easy to make this salsa. The first time I made it, it took me close to 2 hours and so I made a lot and stored in the refrigerator for future tasting !!
Cooking Time: 2 hours+; Preparation Time: 10 min
- 1 can of diced tomatoes
- 3/4th onion finely chopped
- 1 garlic clove, finely chopped
- 2 green chillies finely chopped
- 1/4 tsp ground cumin
- 1 tsp red chilli powder (adjust to taste)
- 1 tbsp white vinegar or balsamic vinegar (Balsamic is better) (optional)
- 1/4th lemon’s juice
- salt – 1 to 1.5 tsp (as per taste)
- 1/2 tsp ground coriander
- 1/2 tsp black pepper
Mix all the ingredients in a bowl and heat on low flame. Stir occasionally till the required thickness is achieved. Serve hot or cold, as per liking. I love them with guacamole and nachos. You can store cooked salsa in a refrigerator !!
Enjoy and enjoy some more !!! 😀
The pasta is getting better as the days go by. This time, on a hot summer Danish afternoon yet perhaps after an unhappy news from back home, we wanted something to cheer us up, and this recipe did the magic!! Extremely easy and quick to prepare and wonderful aroma and taste.
Cooking time: 10 minutes; Preparation time: 10 minutes; Serves: 2 adults
- 3-4 handful of fusilli pasta
- 2 cups brown-mushrooms, cut into small pieces
- 1.5 cup milk
- 1.5 tbsp all-purpose flour
- 2 tbsp apple vinegar (or balsamic vinegar)
- 3 cloves of garlic, finely shredded
- 1 cup of Parmesan cheese, shredded
- 3 litres water
- Salt, black pepper and olive oil
Boil 3 litres of water with 1 tsp of salt and add 3-4 handful of fusilli pasta to it till the pasta is nicely cooked. When cooked, drain the water out and keep the pasta aside. Do not wash the pasta under water after draining so that the salt can stay inside and also to avoid the risk of hardening the pasta insides.
Take 2 cups of mushrooms, cut into small pieces. Add 2 tbsp olive oil in a pan. Add the mushrooms and keep stirring. Add 3 cloves of garlic, finely chopped, to the mushrooms and keep stirring till the mushrooms shrink and leave water. I love mushrooms and i can add as much mushroom as I like, and it is absolutely up to you on how much mushroom you like with the pasta.
Next add 2 tbsp of apple vinegar to the pasta and stir fry till the vinegar dries out. You can easily replace apple vinegar with balsamic vinegar.
Take 1.5 cups of milk and add 1.5 tbsp all-purpose flour (maida) to it. Make sure there are no lumps. Add this milk and flour mixture to the cooked mushroom and garlic once the vinegar and water dries out. Add salt, black pepper to taste. Keep stirring and finely add 1 cup of shredded parmesan cheese to the sauce to complete it. Keep stirring. Once the sauce thickens add the boiled pasta and mix nicely.
Serve hot with more shredded parmesan on the top. Please don’t go by the image below. I am not good at taking food-pictures, but I can promise that this one tastes absolutely gorgeous 🙂 Slurp !! Slurp !!
Remember to enjoy and live healthy !!! 😀
Few months back tried brocolli as another addition and took out the parmesan and it was super yum!