How to cook Lasagna

Posted on Oct 15 2018 - 12:16pm by kumar
  • Prep Time: 40 mins
  • Cook Time: 60 mins
  • Serves: 5 People

    Ingredients to cook Lasagna :

  • FOR PASTA SHEETS:
  • 1 cup plain Flour
  • 1 tsp Oil
  • Pinch of baking powder
  • Salt to taste or 1 tsp
  • FOR RED SAUCE:
  • 6-7 large Tomatoes, blanch and chop)
  • chopped Garlic  1 tbsp
  • Dried talian herbs  2 tsps
  • Chili flakes  1 tsp
  • Salt  1 tsp (as per the taste)
  • Sugar  1 tsp
  • Black Pepper  1/2 tsp
  • Olive Oil  1 tbsp
  • For white sauce:
  • Butter  1 tbsp
  • All purpose Flour  1 tbsp
  • Full fat Milk  1 cup
  • Olive Oil  1 tsp
  • Salt  1 tsp (as per the taste)
  • Black or white Pepper  1 tsp
  • Cheese  3/4 cup (I used cheddar, you can use any)
  • Italian herbs  1 tsp (totally optional)
  • ROASTING THE VEGETABLES:
  • Mushrooms  1 cup
  • Spinach  1 cups
  • Bell Peppers  1 cup
  • Onions  3/4 cup
  • Sweet Corn  1/2 cup
  • chopped Garlic  1 tbsp
  • Chili flakes  1 tsp (adjust as per the taste)
  • Dried basil  1 tsp (You can use fresh even)
  • Salt  as per the taste
  • Oil – 1 tbsp
  • LAYERING:
  • Both the prepared sauces
  • Roasted Veggies
  • Lasagna sheets
  • Cheese  250 gms of cheddar cheese and 150 gms of mozzarella (Adjust the quantity)

    How to cook Lasagna :

  • Add all the ingredients in a bowl, knead into a normal dough with the water as required. Let it rest for 15 minutes.
  • Roll out the dough into thin chapati, cut it according to the baking dish.
  • Roast these sheets on non stick pan for 20 seconds from both the sides without any oil
  • In a wide pan boil the water. Add these sheets and boil for 30 seconds from both sides.
  • Take out these sheets and spread on dry napkin and spread it properly. Be careful as it’s very hot.
  • FOR RED SAUCE:
  • Heat oil in a pan, add chopped garlic and saute. Once done add tomatoes and all the other spices and herbs including sugar. Simmer it for 10-15 minutes or unless it becomes a little thick
  • FOR WHITE SAUCE:
  • Heat oil and butter in a pan, add flour and roast it unless you get a nice aroma and a little golden colour.
  • Slowly add in the milk and continuously whisk it, so that no lumps are formed.
  • Once nicely mixed, boil it. As soon as it starts thickening up add in the cheese, pepper, salt and herbs.
  • If you get lumps in your sauce, no need to worry just pass it through a sieve and it will be fine.
  • Cook it unless you get a desired consistency.
  • Make sure you don’t thick it up a lot, as it has a tendency to get more thicken up once cooled.
  • ROASTING THE VEGETABLES:
  • Heat oil in a pan, add in garlic and saute. Once done, add in the onions and saute until translucent.
  • Then add in the rest of the veggies – broccoli, mushrooms, spinach and bell peppers.
  • Also add in the chili flakes, basil and salt.
  • Mix everything and let it cook unless all the moisture dries out.
  • LAYERING:
  • For layering, take a pan and grease with some oil
  • Pour in a little red sauce and spread, then layer the pasta sheets tightly.
  • Spread some roasted veggies and spread. Then pour in some white sauce and again spread.
  • Finally spread in some cheese. Repeat the layering process thrice.
  • BAKING:
  • Once done with the layering, cover the pan with an aluminum foil and bake it in a preheated oven at 180°C for first 20 minutes, then take out the aluminum foil and again bake for 15 minutes.
  • If you want your cheese to be a little brown just broil it for 1 minute at 230°C (Pleas don’t move away during broiling)
  • Once done, let it cool for 15 minutes and then cut a slice and Enjoy!
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