Rainbow-Vegetable-Lasagna

This dish had originated in Italy, in the city Naples (Campania), and like other Italian cuisines, tastes absolutely divine. It is layer after layer of pure bliss. The balance and texture are mouthwatering and are sure to satisfy your taste buds.

Now the flat layered pasta, however, did not originate in Italy as one must have expected, it originated in ancient Greece (Yes, that much old!). The word ‘Lasagna’ has been derived from the Greek word ‘Laganon’, which is the first form of pasta.

Our modern version of this ancient pasta is so flavorsome that it is certain to give you a Foodgasm!  The balance between the divine beef red sauce and the rich and luscious white cheesy sauce, with layers of pasta is sure to leave you asking for more and spoonful will leave you in a state of pure joy. Yes folks! It’s finger licking good!

Not just that, with lots of veggies and very little saturated fatty acids, it is a very healthy and a protein-filled dish for all health conscious people.

Ingredients 

  • 2 tbsp. vegetable oil
  • 3 chopped onions/shallots
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 sliced courgette
  • 9 chopped tomatoes
  • 4 tbsp. tomato paste
  • 4 cloves garlic, minced
  • 2 tbsp. dried oregano (herb)
  • 2 tbsp. dried basil (herb)
  • 1 tbsp. dried thyme (herb)
  • salt and pepper as per you palate
  • 2 tbsp. melted butter
  • 1 1/2 tbsp. plain all-purpose flour
  • 700ml milk (skimmed)
  • 120g grated Cheddar cheese
  • 1/8 tsp. freshly ground nutmeg
  • salt and pepper to taste
  • 12 sheets lasagna Verdi (spinach lasagna)

Steps of Preparation

Red Sauce:

  1. In a large sauce pour oil to heat. Now add the chopped onions/ shallots and sauté for 4 minutes. Add all 3 bells peppers and sauté for 3 minutes. In the next step, add the courgette and sauté 4 minutes before adding the tomatoes, tomato purée, garlic, herbs (oregano, basil, and thyme), salt and pepper.
  2. Simmer for about 24-30 minutes after covering the pan (you can simmer for as long as it’s necessary until the sauce becomes sticky)

Oven Temperature:

  1. Preheat the oven to 95 C / Gas 1/4. Grease a 20x30cm baking dish.

Cheesy White Sauce:

  1. Now, while the red sauce is cooking, melt 2 tablespoons butter in a separate saucepan.  Gradually add the flour into the butter, stir vigorously for 2 minutes so that lumps are not formed. Gradually and carefully add the milk to prevent lumps formation (lumps are a NO NO!), thicken the sauce by constant stirring. Add and stir in a generous amount of cheese, however, reserve as much as you will want to sprinkle on top of the lasagna. Stir the cheese into the mixture of flour and butter until it has melted and fused completely. Season the scrumptious sauce with nutmeg, salt, and pepper.

Assembling:

  1. In cold water, soak the lasagna sheets for about half a minute.
  2. Take a heat proof oven dish. Cover the bottom of the prepared dish completely with some of the tomato mixture followed by a layer of lasagna sheets and cheese/white sauce. Continue layering these ingredients, ending with a layer of cheese sauce. Top the final layer of cheese sauce with nutmeg, salt, pepper, and the reserved cheese (add a generous amount of shredded cheese).
  3. Now bake the lasagna for about 45 to 50 minutes. Bake until the cheese at the top and golden and bubbly.

Your delicious pasta is ready to be served. You can serve it in the same bowl you baked it in or cut it into pieces and serve in a large dish. 

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