Eggplant & Vegetable Lasagna

Eggplants and assorted vegetables layered in lasagne sheets. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Eggplant, Button Mushroom
Cuisine Italian
Course Main Course Vegetarian
Prep Time 31-40 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Eggplant & Vegetable Lasagna

  • 1 medium Eggplant
  • 4-5 Button Mushroom
  • 1 medium Zucchini
  • 1 medium Green capsicum
  • 2 medium Tomatoes
  • 1 medium Onions
  • 4 cloves Garlic
  • 5-6 Peppercorns
  • to taste Salt
  • 2 tablespoons Oil
  • a pinch Basil leaves dried
  • 1 cup Refined flour (maida)
  • 1 Egg
  • 1 tablespoons Oil
  • 1/4 teaspoon Salt
  • 2 tablespoons Refined flour (maida)
  • 2 tablespoons Butter
  • 2 cups Milk
  • 1/2 cup Parmesan cheese grated
  • 1/2 bunch Fresh parsley


  1. Cook hara cholia in three cups of water with salt for twenty to twenty five minutes or pressure cook for five minutes. Drain and reserve cooking liquour. Coarsely powder all the ingredients of chana masala. Heat three tablespoons of oil in an iron kadai and add cumin seeds. When they change colour, add onions and sauté till pink. Add ginger paste, garlic paste, powdered chana masala, coriander powder, red chilli powder, turmeric powder and half the cumin powder. Add boiled hara cholia with the reserved cooking liquour and one cup of water. Add salt, garam masala powder and let it cook for five to six minutes. In another pan, heat the remaining oil, add slit green chillies, remaining cumin powder and tomatoes. Wash and destem eggplant. Cut into thick slices. Clean, wash and slice mushrooms and zucchini. Wash, halve, deseed and slice capsicum. Wash and blanch tomatoes. Peel, deseed and chop roughly. Peel, wash and chop onion. Clean, wash and chop parsley. Peel, wash and crush garlic. Roast and coarsely grind peppercorns. Sprinkle salt on eggplant, leave aside for about half an hour, wash and drain well.
  2. Blanch, white Heat oil in a pan, add onion, garlic and capsicum, cook until onions are a little softened. Add eggplant and cook for about three to four minutes, then stir in mushrooms, zucchini, tomatoes and cook for about two minutes. Season with salt, crushed peppercorns, dried basil and keep aside. Mix flour and salt and make a well in the center. Add one egg, one tablespoon of oil and mix to a breadcrumb consistency. Add two tablespoons of water and knead lightly for five to ten minutes. Cover and rest the dough for ten minutes, then divide into three parts and roll out on a floured board into twelve-inch squares.
  3. Cut each square into six-inch wide strips and cook in four cups of boiling salted water for three minutes. Drain the strips and put in cold water and keep aside. Preheat oven to 200°C. To make white sauce, boil milk and cool it. Melt butter in a heavy bottomed pan and add flour. Cook for five to six minutes on low heat till there is a nice aroma. Add milk to it, whisking vigorously to avoid lumps. Cook for four to five minutes till sauce thickens. Pass through a sieve. In a greased ovenproof dish, arrange layers of lasagna sheets and vegetable mixture alternately, ending with pasta as the top layer. Pour white sauce over the top layer of pasta and sprinkle grated cheese. Bake in a medium preheated oven at 200°C for about twenty minutes or till it has a golden colour. Cut into desired shapes and serve hot garnished with chopped parsley.

Nutrition Info

Calories 1904
Carbohydrates 155.7
Protein 66.9
Fat 112.1