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Home Dish Vegetable Lasanga with Hung Curd and Chedder Cheese

Vegetable Lasanga with Hung Curd and Chedder Cheese

Name: How to cook Vegetable Lasanga with Hung Curd and Chedder Cheese - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9 portion
Cuisine: Us

Introduce

Chef :

Sabrina Yasmin

Vegetable Lasanga with Hung Curd and Chedder Cheese

#GA4 #week10 Lasanga is an Italian dish consisting of pasta sheets baked with meat or vegetables and a cheese sauce. I made a healthy version of lasanga made with kidney beans,vegetables like eggplant and bell peppers. I substituted cheese sauce with a sauce made with hung curd, egg and fresh herbs. Also used healthy cheddar cheese to make the lasanga tasty and flavourful.

Ingredient

Food ration :

9 portion

Cooking time :

45 min

lasanga sheet(10*2.5)" size

medium sized Eggplant

big red Bell pepper

big green Bell pepper

big Tomatoes

350 grams

red Kidney bean (can)

1 tablespoon

Tomato ketchup

medium sized Onion

1 tablespoon

Ginger-Garlic paste

1 teaspoon

Kashmiri red Chilli powder

1 teaspoon

Curry powder

1/2 teaspoon

Garam masala powder

1 teaspoon

kasuri methi

2 tablespoons

Olive oil+ more to roast the vegetables

400 grams

hung Curd

large Eggs

1 handful

chopped Coriander leaves/Parsley

10 sheets

Cheddar cheese

baking dish of (10*7)" size

Cooking instructions

* Step 1

Finely chop tomatoes and onions.

* Step 2

Heat olive oil in a big pan and add in chopped onion.

* Step 3

Saute for 3-4 minutes and then add in ginger-garlic paste.

* Step 4

Saute for another minute and then add in chopped tomatoes.

* Step 5

Stir and add in the spice and seasonings like Kashmiri red chilli powder, curry powder, garam masala powder and salt.

* Step 6

Cook until oil starts separating from mixture. Now it's time to add in canned red kidney beans with its liquid. Also add in tomato ketchup.

* Step 7

Mix well. Add 1/4th cup of water. Also add in a small piece of beetroot to add the colour to the sauce. It's just optional step.

* Step 8

Cover and simmer for 10 minutes. Add in little sugar to enhance the taste.

* Step 9

At last add in 1 teaspoon of kasuri methi.Delicious sauce is ready now. Set aside.

* Step 10

Now prepare the vegetables. For that cut eggplants and bell peppers in thin slices.

* Step 11

Roast them for 3-4 minutes with little olive oil.

* Step 12

For the cheese sauce take 400g of hung curd and 2 eggs in a mixing bowl. I used hung curd to make the lasanga in a healthy way. You can use cream cheese or processed cheese also.

* Step 13

Also add in chopped coriander leaves, black pepper crush and salt. Mix well and keep aside.

* Step 14

Heat sufficient salt water to a big vessel to boil the lasanga sheets.

* Step 15

Boil the sheets for 7-8 minutes or until the lasanga sheets are al dante (80%cooked).

* Step 16

Transfer to a dish carefully.Be careful not to stick the sheets together.

* Step 17

Take a baking dish and start assembling the ingredients of lasanga.

* Step 18

First spread some tomato bean sauce at the bottom of the dish.

* Step 19

Next spread a layer of roasted eggplant followed by roasted bell peppers.

* Step 20

Now spread the hung curd sauce to cover the vegetables.

* Step 21

Over the hung curd spread chedder cheese sheets as required.

* Step 22

Next cover the cheese layer with cooked lasanga sheets.

* Step 23

Repeat the layers again from tomato bean sauce to lasanga sheets. At the topmost layer I garnished with hung curd sauce, cheddar cheese, tomato bean sauce and some chopped coriander leaves. You can also use mozzarella cheese at the top.