Zucchini And Eggplant Lasagne

Tarla.Dalal's picture

Apr. 16, 2019

This recipe can be prepared up to 24 hours in advance and kept in the refrigerator until needed. Zucchini and Eggplant lasagna is a great dish for entertaining.

Ingredients

For lasagna sheet:
Plain flour 3/4 Cup (12 tbs) (maida, plus extra for rolling)
Olive oil 3 Tablespoon
Salt To Taste , divided (plus 1 tsp for cooking the lasagna sheets)
Oil 1 Tablespoon (for cooking the lasagne sheets)
For the chunky tomato sauce:
Chopped tomatoes 2 Cup (32 tbs) , blanched (peeled)
Olive oil 1 Tablespoon
Finely chopped onions 1/2 Cup (8 tbs)
Finely chopped garlic 2 Teaspoon
Salt To Taste
Freshly ground black pepper To Taste (kalimirch)
Tomato ketchup 1 1/2 Tablespoon
Dried oregano 1 Teaspoon
Flakes 1 Teaspoon
Finely chopped basil 1 Tablespoon
For filling:
Olive oil 2 Tablespoon
Thinly sliced zucchini 1 Cup (16 tbs)
Sliced brinjals 1 Cup (16 tbs) , thinly sliced
Finely chopped garlic 2 Teaspoon
Salt To Taste
Freshly ground black pepper To Taste
Finely chopped parsley 1 Tablespoon
For the white sauce:
Butter 1 Tablespoon
Plain flour 1 Tablespoon (maida)
Milk 1 Cup (16 tbs)
Grated processed cheese 2 Tablespoon
Salt To Taste
Freshly ground black pepper To Taste (kalimirch)
For other ingredients:
Butter 1/2 Teaspoon (For greasing)
Grated processed cheese 1/2 Cup (8 tbs)

Directions

FOR LASAGNA SHEETS:

MAKING:

1. Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water.

2. Cover the dough with a wet muslin cloth and keep aside for 15 minutes.

3. Divide the lasagne dough into 3 equal portions and roll out each portion as thinly as possible into a circle of 150 mm. (6") diameter lasagna sheet, using a little plain flour for rolling.

4. Cook each sheet of lasagna (one at a time for 2 minutes) in a large deep pan of boiling water to which 1 tsp of salt and 1 tbsp of oil has been added.

5. Drain and transfer the lasange sheets in a bowl of cold water. Drain again and keep aside.

FOR CHUNKY TOMATO SAUCE:

MAKING:

1. Heat the oil in a broad non-stick pan, add the onions and garlic and sauté for 1 to 2 minutes.

2. Add the tomatoes, salt and pepper, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.

3. Mash the tomatoes lightly with a masher so they release their juices.

4. Add the tomato ketchup, oregano and chilli flakes, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Mash it lightly again, if required.

5. Add the basil and mix well. Keep aside.

FOR THE FILLING:

MAKING:

1. Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.

2. Add the zucchini, brinjal, salt and pepper, mix gently and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.

3. Add the parsley, mix well and cook for 30 seconds. Keep aside.

FOR THE WHITE SAUCE:

MAKING:

1. Heat the butter in a broad non-stick pan, add the plain flour and saute on a slow flame for 1 minute, while stirring continuously.

2. Add the milk, mix well and cook on a medium flame for 3 to 4 minutes or till the sauce thickens, while stirring continuously.

3. Add the salt, pepper and cheese, mix well and cook on a medium flame for 1 more minute. Keep aside, while stirring continuously.

FOR PROCEEDING:

MAKING:

1. Grease a 150 mm. (6") diameter baking dish with butter.

2. Place one cooked sheet of lasagne sheet in the baking dish.

3. Spread half of the filling and then half of the tomato sauce evenly over it.

4. Place the second lasagna sheet over the tomato sauce.

5. Spread the remaining filling and tomato sauce evenly over it.

6. Place the third layer of the lasagna sheet over it.

7. Pour the white sauce evenly over it so that the lasagna sheet is covered completely.

8. Sprinkle with the grated cheese and bake in a pre-heated oven at 180°C (360°F) for 25 minutes on the middle rack and 5 minutes on the upper rack.

SERVING:

9. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 5