How to make Layered Vegetables ala Lasagne -
Extremely healthy extremely tasty, each vegetable adds its own flavour.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Potatoes (आलू), Button Mushrooms (बटन मशरूम)
Cuisine : Italian
Course : Noodles and Pastas
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For more recipes related to Layered Vegetables ala Lasagne checkout Potato Gnocchi, Sweet Potato Gnocchi with Creamy Jalapeno Sauce-Co. You can also find more Noodles and Pastas recipes like Noodles Penne With Creamy Pesto And Cherry Tomatoes Cajun Chicken Fettucine With Tomato Salsa Potato And Spinach Gnocchi With Saffron
Layered Vegetables ala Lasagne Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Layered Vegetables ala Lasagne Recipe
Potatoes peeled 3-4 medium
Button Mushrooms sliced 15-20
Green capsicums roasted 3
Red pumpkin (bhopla/kaddu) peeled and thinly sliced 300 grams
Fresh spinach leaves (palak) stems trimmed 15-20
Red capsicums roasted 2
Olive oil 6 tablespoons
Onions sliced 4 medium
Sea salt to taste
Crushed black peppercorns to taste
Cornflour/ corn starch 3 tablespoons
Garlic chopped 1 tablespoon
Rosemary 1 sprig
Fresh thyme 1 sprig
Method
Step 1
Preheat oven to 180°C. Brush the spring form tin with little oil. Thinly slice potatoes vertically. Heat 2 tbsps olive oil in a non stick wok. Add onions and saute.
Step 2
Arrange the potato slices at the base of the spring form tin in a layer. Sprinkle some sea salt and crushed black peppercorns over them. Sprinkle some black peppercorns over the onions in the wok. Add mushrooms and saute.
Step 3
Break the roasted green capsicums and place them over the potato slices. Sprinkle salt and some cornstarch. Saute the mushrooms till all the moisture evaporates. Spread half of this mixture over the capsicums.
Step 4
Arrange some pumpkin slices and spinach over the capsicums. Sprinkle some cornstarch.
Step 5
Add garlic to the onion-mushroom mixture remaining in the wok and saute and put this over the layers in the spring form tin. Arrange some of the remaining pumpkin slices along the edge of the tin leaving a little space in the centre.
Step 6
Tear the roasted red capsicums and keep them in the centre. Cover them with the remaining pumpkin slices. Sprinkle rosemary, thyme on top. Drizzle remaining olive oil and salt. Cover the tin with 3 layers of aluminium foil. Over that place a brick covered with aluminium foil and press lightly.
Nutrition Info
Calories : 1948 Kcal
Carbohydrates : 61.1 gm
Protein : 232.2 gm
Fat : 98.9 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
