Sunday, 1 March 2009

Roasted Red Pepper & Baby Corn Lasagne

I had made Lasagne for the first time around 3 yrs back, following a recipe from Tarla Dalal. I get these set of recipes emailed to me every week since I registered on the official website. This particular Lasagne recipe sounded simple enough and even included the steps for making the Lasagne sheets and that seemed quite easy too. But I had never had lasagne before so when the recipe asked the pasta dough to be cut into strips I actually cut them into thin ones, just like Fettuccine (As you can see my knowledge of pasta has improved a lot since then!). Well, the recipe did say 'Strips' so strips were what I made and dropped them in the sauce and the whole thing then went into the baking dish along with lots of cheese. The end result was tasty nevertheless and till date whenever I make 'that' lasagne, even though I know they are supposed to be sheets, I still cut the dough into strips.

But that is not the recipe being presented here. I Just wanted to add some veggies along with the sauce and instead of adding them as is, I roasted them a bit. The choice of veggies was also not thought upon. I always have baby corn in the fridge and peppers too, this time it happened to be a red one. But the combination turned out to be a very good one.

And this one uses 'real' Lasagne sheets, store bought. The pack mentioned that pre cooking was not required so I used them straight out of the pack. But next time I might boil them for a couple of minutes before assembling the lasagne. The thing with these sheets is that if your sauce has enough liquid content in it & the sheets are well covered with it during baking, they get cooked well. In my case I felt that it should have been cooked just a little more.

Serves 2

Ingredients

  • 1 Red Bell pepper, diced
  • 5-6 Baby Corns, Cut lengthwise
  • Olive Oil
  • Salt & pepper

For the Tomato Sauce

  • 1 tblsp Olive oil
  • 2 cloves Garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 Jalapeno Chilli, chopped
  • 2 tomatoes, chopped
  • 1 cup Tomato Passat (Sieved Tomato paste)
  • 2-3 tsp Mixed dried herbs
  • 1/2-1 tsp Red Chilli powder
  • Salt

For the white sauce (B├ęchamel Sauce)

  • 2 tblsp Butter
  • 2 tblsp Plain flour
  • About 2 cups of milk
  • Salt & Pepper

6 Lasagne sheets

1 Cup Grated cheese (I used Double Gloucester, since thats what I had. You can also use Mozzarella or Cheddar)

Crushed Red Chilli Flakes

Method:

Pre heat the oven to 200 deg C on broiler setting. Arrange the baby corn & Red Pepper on a baking sheet.

Picture 001

Drizzle with Olive oil and sprinkle salt and pepper powder. Mix and place in the oven for about 10-15 min or till the edges are brown & crisp. Keep aside until required.

For the Tomato sauce, heat a pan with the Olive oil. Add the garlic & onion and saute till the onion turns translucent. Add the Chilli and chopped tomatoes. Cook till the tomatoes are mashed properly.

Picture 0141

At this point add the tomato paste, dried herbs, salt and red chilli powder. Mix well, cover and cook for about 10-12 minutes. Switch off when the sauce achieves a paste like consistency.

For the white sauce, Heat a non stick saucepan and melt the butter in it. Add the flour little by little and keep stirring for the flour to be properly mixed with the melted butter.

Remove the pan from the heat and add 1/2 cup of milk, whisking at the same time for the milk & flour-butter mixture to be mixed without forming any lumps. If you think the quantity of milk is not enough add some more out of the remaining milk. Once everything is mixed properly, return the pan to heat and add the remaining milk little by little, whisking as you do so.

Heat this mixture on a medium flame and the sauce will begin to thicken.

Picture 013

Once the sauce is thick enough but of pouring consistency, switch off the flame and season with salt & pepper.

To assemble, lightly grease a baking dish and spoon in 1/4 of the tomato sauce. Place 2 lasagne sheets on this. Top this with another 1/4 of the Tomato Sauce. Arrange 1/3 of the roasted veggies and top them with 1/3 of the cheese.

Now place 2 more lasagne sheets on the cheese and again add 1/4 of Tomato Sauce, 1/3 of the veggies and 1/3 of the cheese. Repeat once more, reserving some of the remaining cheese.

Top this with the White sauce to coat evenly. Sprinkle with the reserved cheese & the chilli flakes and bake at 200 deg C for 20-25 min or until the sauce begins to bubble and the cheese starts browning.

Just before going into the oven:

Picture 019

All done & ready to be served

Picture 021

This picture of the is my entry for this month's Click, the theme is Cheese/Tofu.

And Served hot:

Picture 0351

Note: Its better to make the white sauce just before you start assembling the Lasagne as it will start to thicken even more when it is cooled.

The classic White sauce recipe asks for nutmeg powder to be added along with the salt & pepper, I don't like the nutmeg flavour too much so I have skipped that. You can also add grated cheese to the sauce to make it richer.

Some Lasagne recipes ask for the white sauce to be added between the layers as well but I have avoided that as we like the taste of tomato sauce to be dominant.

5 comments:

  1. can't get better than this on monday morn! :)

    ReplyDelete
  2. oh! that looks so cheesy and slurpy!! :D

    ReplyDelete
  3. Definitely looks cheesy and yummy

    ReplyDelete
  4. Thanks everyone! It was really delicious!

    ReplyDelete

Hello & Welcome to Taste Buds! Thank you for dropping by and I hope you enjoyed your visit here. Your comments & suggestions are very valuable and I will try to reply to them at the earliest.