RECIPE:
Lasagna
Ingredients:
6-8 lasagna sheets, each 3-inch broad x 6-inch long
4-5 tbsp grated mozzarella cheese
Filling:
4 tbsp olive oil
2 tbsp almonds – crushed roughly into small pieces
2 cups shredded spinach
1/2 capsicum and 1/2 colored yellow bell pepper (chopped in small cubes)
1/2 cup very finely chopped carrot
3/4 tsp salt
1/2 tsp pepper
4 tbsp grated cheddar cheese
4 tbsp grated mozzarella or pizza cheese
Tomato sauce:
2 tbsp olive oil or any other cooking oil
1/2 onion, finely chopped
1 tbsp finely chopped celery
500 gm tomatoes – blanched (put in hot water), peeled and roughly pureed
1/2 cup readymade tomato puree
1 tsp dried oregano
1 tsp freshly ground black pepper
11/4 tsp salt
1 tsp ordinary sugar
1/4 cup chopped fresh basil or coriander
Bechamel sauce (white sauce):
3 tbsp butter
3 tbsp cornflour
1 tsp fresly ground black pepper
Salt to taste
300 gm milk
2 tbsp sweet corn kernels
Topping:
4 tbsp grated cheddar cheese
4 tbsp grated mozzarella or pizza cheese, whole basil leaves, sliced olives
Method
1. For the filling, heat 4 tbsp oil in a pan. Add almonds. Stir for 30 seconds. (Add 250 gm diced chicken, if using. Stir for 2 minutes. Cover and cook for 5 minutes till done) / or add spinach and sauté for 2-3 minutes. Add capsicum and carrot and stir for 1 minute. Add salt and pepper. Stir for 2-3 minutes or till dry, Remove pan from heat. Add grated cheddar and mozzarella cheese and keep aside.
2. To prepare the tomato sauce, heat 2 tbsp oil over moderate heat in the same pan. Add onions and celery (and 300 gm minced chicken if using), sauté for 5 minutes. Add the blanched and pureed tomatoes, tomato puree, oregano, black pepper, salt and sugar. Mix well. Bring to a boil, reduce the heat slightly and cook uncovered, stirring often, for about 5 minutes or until it thickens slightly. Add basil. Stir to mix well. Remove from heat and check seasonings.
3. To cook the bechamel sauce, heat butter in a heavy pan over low heat and stir in cornflour. Stir for a minute on low heat. Add corn, stir for 2 mins. Gradually pour in the warm milk, stirring continuously until the sauce is smooth. Return to moderate heat and stir until it boils. Add black pepper and salt. Reduce heat and simmer, stirring constantly for about 1-2 minutes, until the sauce thickens to a custard consistency. Remove from fire.
4. To assemble the lasagna. Oil your baking dish with some oil. Spread 2 tbsp of the tomato sauce at the bottom of a broad baking dish, in which 2 sheets can be placed side by side.
5. Dip a pasta sheet in normal water at room temperature for a second or put it under a tap just for enough time to wet it. Brush the wet sheet with oil on both sides. Place 2 wet pasta sheets in the dish, leaving 1” space between the sheets as they will expand on baking. Also leave 1/2” space all around the sheets for expanding.
6. Sprinkle filling and little cheese all over. Spread another layer of wet pasta. Press it well.
7. Spread tomato sauce on top. Spread filling and cheese. Put another layer of pasta. Press it well. Repeat for the other layers. Top the final layer also with the remaining tomato sauce and the filling if it is left.
8. Cover with bechamel sauce, so as to cover it completely. Sprinkle lots of cheese, olives and basil leaves on top. Cover dish with foil. Place the lasagna in a pre-heated oven at 180oC and bake for 45 minutes. Remove foil and grill for 4-5 minutes or until the top is slightly golden.
9. It’s best to let the lasagna set for at least another hour before serving as this “plumps” the pasta. To reheat, remove foil and microwave. Cut into squares and serve hot.
Chef: Kamini Srivastava
COURTESY: The Bakers Kitchen India
Video Edited By Arushi Sharma
Videographer- Ramesh Sharma
RECIPE:
Lasagna
Ingredients:
6-8 lasagna sheets, each 3-inch broad x 6-inch long
4-5 tbsp grated mozzarella cheese
Filling:
4 tbsp olive oil
2 tbsp almonds – crushed roughly into small pieces
2 cups shredded spinach
1/2 capsicum and 1/2 colored yellow bell pepper (chopped in small cubes)
1/2 cup very finely chopped carrot
3/4 tsp salt
1/2 tsp pepper
4 tbsp grated cheddar cheese
4 tbsp grated mozzarella or pizza cheese
Tomato sauce:
2 tbsp olive oil or any other cooking oil
1/2 onion, finely chopped
1 tbsp finely chopped celery
500 gm tomatoes – blanched (put in hot water), peeled and roughly pureed
1/2 cup readymade tomato puree
1 tsp dried oregano
1 tsp freshly ground black pepper
11/4 tsp salt
1 tsp ordinary sugar
1/4 cup chopped fresh basil or coriander
Bechamel sauce (white sauce):
3 tbsp butter
3 tbsp cornflour
1 tsp fresly ground black pepper
Salt to taste
300 gm milk
2 tbsp sweet corn kernels
Topping:
4 tbsp grated cheddar cheese
4 tbsp grated mozzarella or pizza cheese, whole basil leaves, sliced olives
Method
1. For the filling, heat 4 tbsp oil in a pan. Add almonds. Stir for 30 seconds. (Add 250 gm diced chicken, if using. Stir for 2 minutes. Cover and cook for 5 minutes till done) / or add spinach and sauté for 2-3 minutes. Add capsicum and carrot and stir for 1 minute. Add salt and pepper. Stir for 2-3 minutes or till dry, Remove pan from heat. Add grated cheddar and mozzarella cheese and keep aside.
2. To prepare the tomato sauce, heat 2 tbsp oil over moderate heat in the same pan. Add onions and celery (and 300 gm minced chicken if using), sauté for 5 minutes. Add the blanched and pureed tomatoes, tomato puree, oregano, black pepper, salt and sugar. Mix well. Bring to a boil, reduce the heat slightly and cook uncovered, stirring often, for about 5 minutes or until it thickens slightly. Add basil. Stir to mix well. Remove from heat and check seasonings.
3. To cook the bechamel sauce, heat butter in a heavy pan over low heat and stir in cornflour. Stir for a minute on low heat. Add corn, stir for 2 mins. Gradually pour in the warm milk, stirring continuously until the sauce is smooth. Return to moderate heat and stir until it boils. Add black pepper and salt. Reduce heat and simmer, stirring constantly for about 1-2 minutes, until the sauce thickens to a custard consistency. Remove from fire.
4. To assemble the lasagna. Oil your baking dish with some oil. Spread 2 tbsp of the tomato sauce at the bottom of a broad baking dish, in which 2 sheets can be placed side by side.
5. Dip a pasta sheet in normal water at room temperature for a second or put it under a tap just for enough time to wet it. Brush the wet sheet with oil on both sides. Place 2 wet pasta sheets in the dish, leaving 1” space between the sheets as they will expand on baking. Also leave 1/2” space all around the sheets for expanding.
6. Sprinkle filling and little cheese all over. Spread another layer of wet pasta. Press it well.
7. Spread tomato sauce on top. Spread filling and cheese. Put another layer of pasta. Press it well. Repeat for the other layers. Top the final layer also with the remaining tomato sauce and the filling if it is left.
8. Cover with bechamel sauce, so as to cover it completely. Sprinkle lots of cheese, olives and basil leaves on top. Cover dish with foil. Place the lasagna in a pre-heated oven at 180oC and bake for 45 minutes. Remove foil and grill for 4-5 minutes or until the top is slightly golden.
9. It’s best to let the lasagna set for at least another hour before serving as this “plumps” the pasta. To reheat, remove foil and microwave. Cut into squares and serve hot.
Chef: Kamini Srivastava
COURTESY: The Bakers Kitchen India
Video Edited By Arushi Sharma
Videographer- Ramesh Sharma
