Not yet a member Already a member ? Forgotten password ?
PETITCHEF
 Add your blog-site | Add your recipes | Receive daily menu | Contact us


Vegetable Lasagne.


By The Chef (Visit website)



What do you cook on a day you are thoroughly disappointed with the way life is going and are in absolute no mood to cook in the kitchen and yet you have a hungry family waiting for dinner!!! Cook LASAGNE!!!!!!!!!! Yup, just because I was disappointed, didn't mean that the family would compromise on dinner. I have never eaten lasagne before, so i do not know how is it supposed to taste!! Nevertheless, the family did relish what I made and for once the kids devoured their dinner in a jiffy!!! The recipe is from the GOOD HOUSEKEEPING magazine. The only change I made was to replace minced meat with broccoli ...

Ingredients :
For the bolognese sauce :

1 tbsp olice oil1 large onion finely chopped3 medium carrots finely chopped1 celery stick finely chopped1 garlic clove crushed200 gms broccoli chopped500 gms button mushrooms, chopped1 and quarter vegetable stock(use stock cubes)5-6 tomatoes chopped1 tbsp tomato puree2 tsp dried oregano2 tbsp fresh parsley chopped
For the bechamel sauce :
2 and a half cups milk1/2 small onion6 peppercorns1 bay leaf 2 and a half tbsp butter3 tbsp maidapinch of grated nutmegLasagne sheetsGrated Parmesan cheese( as much as you want)
Method :
Make the bolognese sauce : Heat the olive oil in a large pan, add chopped onion, carrot, broccoli, celery and garlic and cook for 8 minutes. Add the mushrooms and fry for 1 minute.Stir in stock, tomatoes, puree and oregano. Season with salt and fresh black pepper. Bring to boil, cover and turn the heat down low and simmer gently till veggies are tender and sauce is well reduced. Check seasoning and stir in parsley.Preheat oven to 180 deg C. Make the bechamel sauce : Pour the milk into a small pan and add the onion, pepper and bay leaf. Bring almost to boil, then remove from heat and infuse for 10 minutes. Strain, reserving the infused milk and discarding the onion, pepper and leaf.
      4. Melt butter in a pan; add maida carefully over low heat, bit by bit, stirring to avoid lumps. Cook stirringfor 2 minutes until the mix is bubbling but not coloured. Remove from heat. Gradually pour in the   reserved  milk, stirring constantly. Return to heat and cook, stirring until sauce is thickened and smooth.  Stir in the nutmeg.
     5. Spoon a third of the bolognese sauce into the base of a greased baking dish. Cover with lasagne sheets, then a layer of bechamel sauce. repeat the layers, finishing with a layer of bechamel sauce to cover the top completely. Grate the Parmesan cheese over.



       6.Bake for about 30 minutes until golden and bubbling. Keep aside for a few minutes to allow it to cool before you portion it. Serve with a salad of mixed leaves and finely sliced spring onion, if you like.









related searches :



Rate this recipe : Not good   so so   Good   Very good   Excellent !!!  




Imprimer cette page
Send this recipe to a friend
ask a question about this article
share on Facebook


Related recipes

  • Recipe Vegetable pulao
    Vegetable pulao (3 votes)
    Main Dish Easy
    20 Minute(s) 25 Minute(s)
    Ingredients :Basmati Rice / Sada Rice - 2 cups Onion – 1 Carrot - 2 Beans - 1 cup Green Peas - 1/2 cup Simpla Mirch / Dobli Mirchi – 2 nos Patta Gobi – sm...
  • Recipe Chicken & vegetable fettuccine
    Chicken & vegetable fettuccine (1 vote)
    Main Dish Very Easy
    3 Minute(s) 15 Minute(s)
    Ingredients :200 gm fettuccine (boiled - al dente). 1/2 boneless chicken breast, sliced into long slices. 1 onion, chopped. 1 big bell pepper, cut into long sli...
  • Recipe Vegetable jalfrezi
    Vegetable jalfrezi (2 votes)
    other Easy
    5 Minute(s) 15 Minute(s)
    Ingredients : Vegetable Jalfrez iis an Indian version of Chinese stir fry and made with spices. The great thing about this curry is that it is slightly sweet and ...
  • Recipe Vegetable peach salad
    Vegetable peach salad (1 vote)
    Starter Very Easy
    15 Minute(s) 0 Minute(s)
    Ingredients :2 ripe peaches, cut in bite size pieces 8 cherry tomatoes, cut in four each 1/2 cucumber, cut in circles or half circles 4 orange mini sweet pepper...