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Main Ingredients | Carrots, Pumpkin |
Cuisine | Italian |
Course | Noodles and Pastas |
Prep Time | 11-15 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Carrot Pumpkin and Yogurt Lasagna
- 2 medium Carrots cut into small pieces and blanched
- 1/4 medium Pumpkin peeled, cut into small pieces and blanched
- 1 1/2 cups Buttermilk
- 5 Lasagna sheets boiled
- Extra virgin olive oil 2 tablespoons + for drizzling
- 6 tablespoons Whole wheat flour (atta)
- 5 tablespoons Grated processed cheese
- to taste Salt
- 4 tablespoons Vegetable stock
- 1 teaspoon Mixed dried herbs
- 4 tablespoons Breadcrumbs
- Crushed black peppercorns for sprinkling
- for garnishing Green and red capsicum curls
Method
- Preheat oven to 180º C.
- To make white sauce, heat extra virgin olive oil in a non-stick pan, add whole wheat flour and sauté lightly. Add buttermilk and whisk rapidly so that no lumps are formed. Add 2 tbsps grated processed cheese and mix well. Add salt and mix well. Cook till the sauce thickens.
- Spread 4 tbsps white sauce in a baking dish and place 2 lasagna sheets over it.
- Blend carrot and pumpkin with vegetable stock and dried herbs to a smooth paste.
- Spread 2 tbsps carrot-pumpkin mixture over the lasagna sheets in the baking dish, spread 2 tbsps breadcrumbs and 1 tbsp grated processed cheese. Place 2 lasagna sheets over the cheese, spread 2 tbsps white sauce, sprinkle crushed peppercorns and place 1 lasagna sheet. Spread remaining carrot-pumpkin mixture and 2 tbsps grated processed cheese and drizzle a little extra virgin olive oil.
- Place the dish in the preheated oven and bake for 25 minutes.
- Remove the baking dish from oven, halve the lasagna, place them on a serving plate, garnish with green and red capsicum curls, sprinkle crushed peppercorns and serve hot.
Nutrition Info
Calories | 1981 |
Carbohydrates | 67.8 |
Protein | 503 |
Fat | 60 |
Other Fiber | 29.3 |
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