Layered Vegetables ala Lasagne

Ingredients list for Layered Vegetables ala Lasagne

• 3-4 medium Potatoes peeled
• 15-20 Button Mushrooms sliced
• 3 Green capsicums roasted
• 300 grams Red pumpkin (bhopla/kaddu) peeled and thinly sliced
• 15-20 Fresh spinach leaves (palak) stems trimmed
• 2 Red capsicums roasted
• 6 tablespoons Olive oil
• 4 medium Onions sliced
• to taste Sea salt
• to taste Crushed black peppercorns
• 3 tablespoons Cornflour/ corn starch
• 1 tablespoon Garlic chopped
• 1 sprig Rosemary
• 1 sprig Fresh thyme

Method

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.
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.
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.
4. Arrange some pumpkin slices and spinach over the capsicums. Sprinkle some cornstarch.
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.
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