A delicious recipe for lasagna with colourful layers.
- 250 g Tesco fresh free range egg lasagne sheets
- 2 Red peppers de-seeded, diced
- 2 red onions coarsely diced
- 1 courgette trimmed and cut into chunky slices
- 200 g mushrooms quartered
- 300 g spinach cooked
- 150 g green basil pesto
- 125 g mozzarella ball drained and sliced
- 50 g parmigiano reggiano grated
- 500 g passata/sieved tomatoes
- 6 tbsp olive oil
- 40 g butter
- 40 g plain flour
- 375 ml Milk.
Pre-heat oven to 200°C.
Place the peppers, onions, mushrooms and courgette into a large baking tray, coating with oil and seasoning. Roast for 25 minutes.
Mix the passata in a bowl with 2/3 of pesto.
Make the white sauce by melting the butter in a saucepan with flour, and cooking for 2 minutes. Gradually add and boil while stirring continuously. Lower heat and allow sauce to thicken before removing from flame.
Take a large oven dish and layer with the lasagna sheets. Add a layer of vegetables and pesto mixture. Add another layer of lasagna and then white sauce with cooked spinach placed on top.
Repeat the same process for multiple layers and then add remaining pesto, topped with cheese, and Parmigiano Reggiano.
Bake for 20 minutes and serve.
- 4 cups idli batter
- 1 cup Palak puree
- 1 tsp Ginger paste
- 2-3 green chillies paste
- 1 tbsp Gun powder Idli molagai podi
- 1/2 tsp Everest Kashmirilal Chilli Powder
- 1 small Ginger paste
- 2 tsp cooking oil
- For garnishing
- 4 tbsp Grated coconut
- Freshly chopped Coriander leaves
- For seasoning
- 1 tsp Mustard seeds
- in Few curry leaves brokenbits
- 1 tsp Oil.
- Pour the batter in a big bowl, add salt, and divide into 3 equal parts.
- For orange batter, mix one portion of batter, gun powder and chilli powder.
- Leave aside one part for white batter.
- For green batter, mix the remaining third portion of batter, palak puree, ginger paste, green chilli paste and a pinch of salt.
- Now mix all the ingredients mentioned for a green layer, stirring well.
- Keep good amount of water in a big vessel on high heat.
- Grease any flat steel plate and transfer the prepared green batter to a greased plate and steam it over the vessel of water.
- When done, pour white batter and steam.
- Then add third layer, and steam.
- Dhokla will be done in 15 minutes. Remove from heat and cool.
- Cut into desired shapes and plate.
- Heat oil in a small saucepan and make the tempering of seasoning ingredients.
- Pour the seasoning over Tiranga dhokla and garnish with grated coconut and chopped coriander.