How to make Eggplant & Vegetable Lasagna -

Eggplants and assorted vegetables layered in lasagne sheets.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Eggplant, Button Mushroom

Cuisine : Italian

Course : Main Course Vegetarian

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For more recipes related to Eggplant & Vegetable Lasagna checkout Ratatouille, Eggplant Roll, Baba Ghanoush, Schezwan Style Eggplant . You can also find more Main Course Vegetarian recipes like Lauki Manpasand Lotek Stir Fried Broccoli And Tofu With Cracked Pepper Laal Saag

Eggplant & Vegetable Lasagna

Eggplant & Vegetable Lasagna Recipe Card

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Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Eggplant & Vegetable Lasagna Recipe

  • Eggplant 1 medium

  • Button Mushroom 4-5

  • Zucchini 1 medium

  • Green capsicum 1 medium

  • Tomatoes 2 medium

  • Onions 1 medium

  • Garlic 4 cloves

  • Peppercorns 5-6

  • Salt to taste

  • Oil 2 tablespoons

  • Basil leaves dried a pinch

  • FOR MAKING DOUGH

  • Refined flour (maida) 1 cup

  • Egg 1

  • Oil 1 tablespoons

  • Salt 1/4 teaspoon

  • FOR SAUCE

  • Refined flour (maida) 2 tablespoons

  • Butter 2 tablespoons

  • Milk 2 cups

  • Parmesan cheese grated 1/2 cup

  • Fresh parsley 1/2 bunch

Method

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

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.