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A vegetable lasagne is a great lunch option

Vegetable lasagne

(Makes about 10 portions)

Ingredients

100 gm chopped onions

30 gm chopped garlic

Virgin olive oil (a generous amount)

100 gm fine diced carrots

100 gm fine diced celery root

100 gm fine diced pumpkins

100 gm fine diced brown mushrooms

100 gm fine diced tomatoes

Tomato paste - properly roasted

150 ml tomato sauce

(Season with fresh rosemary, thyme, salt and pepper and slowly simmer for 15 minutes)

Add afterwards:

50 gm cubes of zucchini — deep-fried — very well drained of fat

50 gm cubes of eggplant — deep-fried — very well drained of fat

50 gm small roses of cauliflower — sautéed

50 gm small roses of broccoli — blanched

50 gm leek cubes — sautéed

50 gm small cubes of fennel — sautéed

All things must be very dry, without any trace of water or oil.

(Use any other seasonal/available vegetables as well to add or to exchange in this section)

Mix all the above

Make a cream cheese sauce with one egg, seasoned with lemon juice, lemon skin, garlic and basil

Method

Slightly brush olive oil on a baking dish. Layer with un-cooked pasta sheets followed by thick layers of vegetable stew and thin layers of cream cheese sauce.

Top with thin layer of cream cheese sauce and grated parmesan cheese. Cover dish with aluminium foil. Bake for 50 minutes at 160 degree Celsius. Bake at 180 degree Celsius for the last five minutes. Take off aluminium foil and serve.

CHEF DIETER LENGAUER

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