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)
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How to Make VEGETARIAN LASAGNA
Vegetarian lasagna is an alternative to the traditional meat filled version and it's still jam-packed with flavour! My vegetarian lasagna is an alternative to the traditional meat filled version combining vegetables such as mushrooms and zucchini along with a secret ingredient in the sauce! Heighten the excitement of a classic, by adding creamy ricotta to beautiful Italian passata and you'll dive in for more than just one piece.
#vegetarianlasagna #lasagnavegetarian #vegetablelasagna
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VEGETARIAN LASAGNA RECIPE
INGREDIENTS:
1 x celery branch (chopped into cubes)
2x oyster mushrooms
1x zucchini (choppend into cubes)
2x capsicum (choppend into cubes)
Half eggplant (choppend into cubes)
Half carrot (chopped into cubes)
1/2 Onion (finely chopped)
1.4lt – 47ounces of Passata (Italian Puree)
300gr – 1.2cups of Ricotta Cheese
300gr – 500gr Fresh Lasagna sheets
Grated Parmesan Cheese
1 x diced fresh mozzarella (fior di latte) if you can’t find it use dry mozzarella or provolone
2 pinches of mixed Italian dried herbs
Half glass of water
Salt & Pepper
Fresh Basil
Extra virgin olive oil
METHOD:
1. Place the pot on the stove at a medium heat and add 4-5 tablespoons of extra virgin olive oil
2. When the pot is warm add the onion, carrot, celery, zucchini, eggplant and capsicum and stir with a wooden spoon. Cover with the lid and leave to simmer for about 15 minutes but keep stirring every 5 minutes.
3. After 15 minutes add the oyster mushrooms (feel free to use any other mushrooms) and half glass of water.
4. Add 2 pinches of Italian herbs and cook for 15 more minutes. We usually use Marjoram, Thyme and Oregano.
5. Now it’s time to add the passata/fresh tomato puree, the ricotta and salt & pepper.
6. Let this simmer, and add some fresh basil leaves, breaking them into smaller pieces using your hands.
7. Leave this on the stove for at least 30 minutes.
ASSEMBLE THE VEGETARIAN LASAGNA
1. Now cut the fresh Mozzarella (Fior di latte) into slices, and then into small cubes
2. Using a non stick baking tray, line the base with a touch of sauce.
3. Add layers of fresh lasagna sheets, completely covering the base and not leaving any gaps.
4. Line the top of the lasagna pasta sheets with sauce and vegetables, this time using a generous amount and covering each one.
5. Add lots of cubes of fresh mozzarella, covering the sauce and getting into each corner.
6. Grate a generous amount of Parmigiano Reggiano over the top and then begin a new layer.
7. Start by lining up another set of lasagna sheets and repeat each step as above.
8. Finish it off with a set of lasagne sheets then smother it with the left over sauce the fresh mozzarella and grated Parmigiano
9. Cover the vegetarian lasagne tray with alfoil and place it in the oven at 180C – 356F for 15-20 minutes
10. After it has been in the oven for 10 minutes, remove the foil carefully and let it cook for another 5-10 minutes uncovered so it becomes deliciously crispy on top.
TIP! If you are using store bought lasagna pasta sheets, your cooking time may be a little bit longer, approx. 30 minutes in total.
HOW TO SERVE
1. Get a flat white plate and carefully slice the vegetarian lasagna down the middle and divide it into squares. Lift each piece out of the tray using something like a spade and help it slide off with a long knife.
2. Of course if you are crazy about parmesan cheese, you can grate even more on top of your vegetarian lasagna!
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Veg Lasagna Recipe | Valentine's Day Special | Chef Sanjyot Keer #LoveMadeEdible #MorphyRichards
I gave Payal a Valentine’s Day surprise. Check out the video to see what my surprise was and what was her reaction.
P.S. I love to cook for my wife & it was so much fun to plan this surprise for her. Happy Valentine’s Day!
Full written recipe of Veg Lasagna
For red sauce
Ingredients:
• Oil 2 tbsp
• Garlic 5-6 cloves (sliced)
• Onions 1 medium size (chopped)
• Kashmiri red chilli powder 1 tbsp
• Tomatoes puree 2 cups
• Sugar a pinch
• Tomato ketchup 1 tbsp
• Oregano 1 tsp
• Red chilli flakes 1 tbsp
• Salt to taste
• A pinch of black pepper
Methods:
• Set a sauce pan on low heat, add oil, garlic and onions, cook until onions are translucent.
• Add Kashmiri red chilli powder and cook briefly on low flame for 10-15 seconds.
• Now, add the tomato purée and the remaining ingredients, stir well and cook on medium high heat, cover and cook for 10-15 minutes.
• Homemade red sauce is ready, keep it aside to be used later In the lasagna.
For white sauce
Ingredients:
• Butter 30 gm
• Refined flour 30 gm
• Milk 400 ml
• Salt to taste
• A pinch of black pepper powder
• Oregano ½ tsp
• Nutmeg powder a pinch
• Processed Cheese 50 gm
Methods:
• Set a pan on medium low heat, add butter and let it melt, add the flour and cook the flour for 2-3 minutes, remember not to burn the flour or changing the colour to brown, keep it light brown.
• Further add, milk in 3 batches and make sure to whisk well while adding milk to make a lump free sauce.
• Further add salt to taste, a pinch of black pepper powder, oregano and nutmeg powder, stir well.
• Now add processed cheese and stir well until the cheese melts. The white sauce is ready.
For stir fried veggies
Ingredients:
• Oil 1 tsp
• Garlic chopped 2 tbsp
• Ginger 1 tbsp (chopped)
• Green chillies 2-3 nos. (chopped)
• Veggies:
• Carrot 1/3rd cup
• Mushroom 1/3rd cup
• Yellow Zucchini 1/3rd cup
• Green Zucchini 1/3rd cup
• Sweet Corn kernels 1/3rd cup
• Yellow bell pepper 1/3rd cup
• Red bell pepper 1/3rd cup
• Green bell pepper 1/3rd cup
• Broccoli 1/3rd cup (blanched)
• Salt & black pepper to taste
• Sugar a pinch
• Oregano 1 tsp
• Red Chilli flakes 1 tsp
Methods:
• Set a wok on medium high heat, add olive oil, garlic, ginger and green chillies, cook for 1-2 minutes.
• Further, add carrots and mushroom and cook for 1-2 minutes on high heat.
• Further add the remaining veggies and cook them for 1-2 minutes on high heat.
• Add salt & black pepper powder to taste, oregano, chilli flakes, toss and cook for 1-2 minutes, stir-fried veggies are ready, keep aside to be used later.
To make lasagna sheets
Ingredients:
• Refined Flour 400 gm
• Salt ½ tsp
• Water 210-220 ml
For boiling
• Water
• Salt to taste
•. Oil 1 tbsp
Methods:
•In a bowl, add refined flour, salt to taste, mix well and add water gradually, combine the water and flour well.
• Transfer the dough over the kitchen platform, sprinkle some dry flour and knead the dough well by stretching it until the dough is smooth, cover it with a damp cloth and rest the dough for 15-30 minutes.
• After the rest, knead the dough once again and divide the dough in 2-3 equal dough balls, dust with dry flour and flatten it with hands, further roll the dough with the help of a rolling pin, in a very thin sheet, make sure to dust dry flour every time you roll to avoid the dough from sticking or overlapping.
• Remember the dough is stiff in texture so it will require efforts to roll a thin sheet, if you have a pasta rolling machine you can use that too. To check whether your sheet is thin enough, put your hands beneath the sheet, if hands are visible your good to cut them.
• As you roll it in thin sheet, trim the edges and further cut them in rectangular sheets
• You can alter the size of the sheets as per your baking dish size.
• Set water for boiling, add salt to taste and oil, boil the lasagna sheets for 5-6 minutes. Strain the lasagna sheets and they are ready to use for baking lasagna.
For assembly
Ingredients:
• Lasagna sheets
• White sauce
• Red sauce
• Stir fried veggies
• Cheese
Methods:
• Spread little red sauce in a microwave safe bowl, add a lasagna sheet, further spread red sauce pasta and stir-fried veggies, spread a layer of white sauce and grate some cheese, layer it with lasagna sheets, repeat the layering process until there are seven layers formed. Or until it reaches your rim your baking dish.
• Do the final layering, by adding good amount of mozzarella or processed cheese.
• Preheat the oven and bake in convection + grill mode at 200 for 20 minutes or until the cheese browns.
• Lasagna is ready, cut in square and serve immediately with some garlic breads.
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Vegetarian Lasagna #shorts
See how easy it is to turn simple everyday ingredients into this delicious Vegetarian Lasagna. Packed with vegetables between perfectly al dente pasta layers, this meatless lasagna is super flavorful and easy to make.
Recipe:
Vegetarian Lasagna Recipe in 60 Seconds
Vegetarian Lasagna Recipe!
#shorts #thepastaqueen
VEGETABLE LASAGNA!!!
Today I am teaching you guys how to make a simple VEGGIE LASAGNA w/ Fresh vegetables & homemade sauce . It’s a simple & fast moving recipe with cool tips which will make your dish a success!!!!
INGREDIENTS:-
20 Barilla Lasagna Sheets
30oz RIcotta Cheese
2lbs Mozzarella Cheese
SAUTEED VEGATABLES :-
1lbs Broccoli (chopped)
1lbs Baby Portobello Mushrooms
16oz Fresh Baby Spinach
1 TBL SPN Fresh Garlic (chopped)
Extra Virgin Olive Oil
1 TSP Salt
1 TSP Black Pepper
1 TSP Red Chili Flakes
SAUCE RECIPE:-
1 Med Onion (chopped)
2 TBL SPN Fresh Garlic (chopped)
2 TBL SPN Dried Basil
1 TBL SPN Oregano
1 TSP Salt
1 TSP Black Pepper
1 TSP Red Chili Flakes (optional)
1 TBL SPN Tomato Paste
1/2 Cup Olive Oil
30oz Crush Tomatoes
15oz water
IMPORTANT NOTE:-
Bake lasagna for 40 mins @ 425 covered with foil,
remove cover & bake uncovered for 15 to 20 mins . After its out of the oven let it cool off for 20 to 25 mins before serving so the cheese can set .