Lasagne ????????????
#cookwithnevenmaguire
Easy - Three Cheese Lasagna recipe,
Cheesy, delicious Lasagna!
This was incredibly delicious and really easy to make, but it does take a lot of time, but I assure you every minute is worth it!
Even though, I'm using can tomatoes, this recipe is simply amazing, so I hope you do give it a try! Enjoy!
To print the recipe please visit my blog:
Serves 8-10
Ingredients:
12-16 lasagna sheets
1lb Ground Meat
1lb Italian Sausage
1 chopped Small Onion
1 chopped Bell Pepper
8oz chopped Mushrooms
¼ - ½ Cup Fresh Parsley
2 can (14oz) Diced Tomatoes
1 can (8oz) Tomato Sauce
1 can (6oz) Tomato Paste
1 Cup Chicken Broth
2 Cup Cottage Cheese
2 Cup Mozzarella Cheese
1½ Cup Parmesan Cheese
1 egg
½ Tbsp minced garlic
1 Tbsp Olive oil
1 tsp - 1 Tbsp sugar
2 tsp dry Basil
1 tsp dry Oregano
1 tsp dry Thyme
Salt and Pepper to taste
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Bread Lasagna
Ingredients:
Bread slices -8 to 10
Grated Cheese - 1 cup Britania Cheezza
Sauted Veggies:
1 cup finely diced capsicum (Red, Yellow and Green)
1/2 cup boiled sweet corn
2 tbsp finely chopped garlic
1 tbsp chilli flakes
3/4 tbsp oregano
Salt as per taste
Red Sauce:
2 medium sized tomatoes
2 tbsp finely chopped garlic
1 small onion, finely chopped
2 tbsp oil
1 tbsp Red chilli powder
1 tbsp oregano
1/2 tbsp chilli flakes
1/2 tbsp sugar
1/2 cup water
Salt as per taste
White Sauce:
3 tbsp - Maida
3 tbsp - Butter
1 cup - Milk
1/2 tbsp - Oregano
Salt as per taste
Instructions:
Firstly, boil the tomatoes and grind it into a puree once it cools down.
Meanwhile, heat 3 tbsp butter in a pan. Once the butter melts down, add 3 tbsp maida and keep whisking to ensure no lumps are formed.
Roast the maida for 2-3 minutes in medium flame till the raw smell of the maida is gone.
Add 1 cup milk and keep whisking continuously.
Add 1/2 tbsp oregano and salt as per taste and give a good mix.
Keep aside the white sauce.
Next, heat 2 tbsp oil in a pan, add 2 tbsp chopped garlic and saute well.
Once the raw smell is gone, add 1 small chopped onion for 1 minute, add 1 tbsp red chilli powder, 1 tbsp oregano, 1/2 tbsp chill flakes and salt as per taste.
Add 2-3 tbsp water and 1/2 tbsp sugar and mix well. Cover and cook for 5 mins until the raw smell is gone. Red sauce is ready and keep it aside.
In a pan, take 2 tbsp oil, add 1 tsbp chopped garlic, add 1/2 cup boiled sweetcorn, 1 cup chopped bell pepper, 3/4 tbsp oregano, 1 tbsp chilli flakes, salt to taste and saute well for a minute to ensure veggies are lightly cooked and crunchy. Switch off the flame and keep the veggies aside.
Take 8-10 white bread slices and cut the edges. Using a rolling pin, roll the bread into thin layers.
Take any square bowl or a cake tin, add a layer of red sauce followed by white sauce and then a layer of bread slices, veggies and grated cheese.
Again spead red sauce, white sauce and add stir fried veggies and cheese. I have created two layers here, you can create as many layers as you prefer.
Preheat the oven at 180 degree Celsius for 10 mins and bake the lasagna for 20 mins at 180 degree Celsius.
Slice and serve the tasty bread lasagna.
Cook With Me Homemade Lasagna (Not Diet)
Come along as I make lasagna for tonight's supper
Egg Salad/ Lasagna And Nice Homemade Bread
#comfortfood
Veg Lasagna Recipe | No Oven Recipe | बिना अवन के लज़ान्या बनाओ घरपे | Chef Sanjyot Keer
Full written recipe for Veg lasagna
For red sauce:
Ingredients:
· Olive oil 2 tbsp
· Onion 1 nos. medium sized (chopped)
· Garlic 1 tbsp (chopped)
· Kashmiri red chilli powder 1 tsp
· Tomato puree 2 cups (fresh0
· Tomato puree 200gm (market bought )
· Salt to taste
· Chilli flakes 1 tbsp
· Oregano 1 tsp
· Sugar 1 pinch
· Black pepper 1 pinch
· Basil leaves 10-12 leaves
Method:
· Set a pan on high heat & add the olive oil & let it heat nicely.
· Further add onions & garlic, stir & cook on medium flame for 2-3 minutes until the onions turn translucent.
· Now add kashmiri red chilli powder & stir it lightly then add tomato purees, salt, chilli flakes, oregano, sugar & black pepper, stir everything well, cover & cook on low flame for 10-12 minutes.
· Further add the basil leaves by tearing then with your hands & stir well.
· Your red sauce is ready.
For white sauce:
Ingredients:
· Butter 30gm
· Refined flour 30gm
· Milk 400gm
· Salt to taste
· Nutmeg 1 pinch
Method:
· Set a pan on high heat, add the butter into it & let it melt completely, then add the flour & stir it well with the spatula & make sure you lower the flame & cook for 2-3 minutes, the texture of it will change from doughy to sandy.
· Further add the milk in 3 batches while continuously whisky it, it should be lump free, cook until the sauce thickens & becomes smooth.
· Now add salt to taste & nutmeg, stir well.
· Your white sauce is ready.
Sauteed veggies:
Ingredients:
· Olive oil 2 tbsp
· Garlic 1 tbsp
· Carrot 1/3 cup (diced)
· Zucchini 1/3 cup (diced)
· Mushroom 1/3 cup (chopped)
· Yellow bell pepper ¼ cup (diced)
· Green bell pepper ¼ cup (diced)
· Red bell pepper ¼ cup (diced)
· Corn kernels ¼ cup
· Broccoli ¼ cup (blanched)
· Sugar 1 pinch
· Oregano 1 tsp
· Chilli flakes 1 tsp
· Salt to taste
· Black pepper 1 pinch
Method:
· Set a pan on high heat & olive olive, let it heat well & then add garlic, stir & cook for 1-2 minutes on medium flame.
· Further add carrots & zucchini, stir well & cook on medium flame for 1-2 minutes.
· Now add all the remaining vegetables & ingredients, stir well & cook for 1-2 minutes.
· Your sauteed veggies are ready.
For lasagna sheets:
Ingredients:
· Refined flour 200gm
· Salt 1/4 tsp
· Water 100-110 ml
Method:
· In a large bowl add the refined flour along with the remaining ingredients & add water in batches to make a semi-tough dough.
· Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes.
· After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again.
· Once the dough has rested divide it into 4 equal parts & form them into roundels.
· Further, place the roundel onto a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin.
· Once you have rolled it out, trim the edges using a knife to form a large rectangle, dive the rectangle into smaller, equal sized rectangles.
· Your lasagna sheets are ready.
To make the makeshift oven:
· Take a large handi & spread ample amount of salt in it, place a small ring mold or cookie cutter & cover the handi, set it on high flame & let it preheat for 10-15 minutes at least.
Layering & baking of lasagna:
· Red sauce (very thin layer)
· Lasagna sheets
· Red sauce
· Sauteed veggies
· White sauce
· Mozzarella cheese
· Parmesan cheese
· Lasagna sheets
· Repeat the same layering process 4-5 times or until your baking tray fills, you should at least have 4-6 layers.
· Bake for 30-45 minutes in the makeshift oven. (30-35 minutes at 180 C in an oven)
#YFL #SanjyotKeer #VegLasagna
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