Yesterday I was craving for some hot & yummy Italian food, but it was too cold to go outside. I thought of cooking up some Lasagna for me and hubby. I made Vegetarian version of classic Italian Lasagna. It is lighter, healthier, full of flavors and delicious.
Ingredients ( Serves 4 )
3 Sheets Lasagna ( Cooked )
1.5 cup Pasta Sauce
Vegetable Filling
- 1/2 cup finely chopped cabbage
- 1/2 cup finely chopped green capsicum
- 1/4 cup frozen corn kernels
- 1/4 cup grated carrot
- 1 tbsp olive oil
- 1/4 tsp red chilli flakes
- 1 tsp vinegar
- salt to taste
Cheese Filling
- 100 gms cream cheese
- 1/4 cup grated Mozarella cheese
- 1 egg or 1/4 cup milk
Topping
- 1/4 cup bread crumbs
- 1 tbsp walnuts
- 3 tbsp grated mozarella cheese
Method
Boil lasagna sheets according to instructions on package.
For vegetable fillings heat 1 tbsp olive oil in a pan, add all the vegetables and stir fry at high heat for 5 minutes till vegetables are cooked. Turn off the flame and add vinegar, chilly flakes and salt. Set aside.
In a bowl mix together all the ingredients for cheese filling i.e. grated mozarella cheese, cream cheese and eggs/milk. Set aside.
Add all the ingredients of topping that is grated mozarella cheese, bread crumbs and walnuts. Set aside.
Grease a baking pan with cooking oil. Divide the vegetable filling, cheese filling into 3 parts. In the bottom of pan, apply a thin layer of pasta sauce, then place a lasagna sheet over it, put 1 part of cheese filling over the sheet and then put 1 part of vegetable filling over the cheese filling.
Repeat the layers till all the lasagna and fillings are used. At the top sprinkle the topping and bake at 350 Deg F (180 Deg C) for 15 to 20 mintues till the cheese at top is melted and gets slightly brown.
Serve hot with garlic bread.
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