Name: Basil Spinach Lasagne recipe by Nishha Arora at BetterButter
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4
Ingredients: For Layering: 6 Lasagne Sheets (I have used precooked pasta sheets); 250 gms Cheddar Cheese; 200 gms Mozzarella Cheese; Butter: little for greasing the moulds; For Red Sauce:; 6 Blanched tomatoes chopped; 1 tbsp Garlic chopped; 1 tbsp Dried italian herbs; 1 tsp Chilli flakes; 1 tsp Salt; 1 tbsp Sugar; 1/2 tsp Black pepper; 1 tbsp Parsley fresh; 1 tbsp Olive oil; For white sauce:; 1 tbsp All purpose flour; 1 tbsp Butter; 1 cup Full cream milk; 1 tsp Olive oil; 1 tsp White pepper; 3/4 cup Cheddar Cheese; 1 tsp Dried italian herbs; 1/2 tsp Salt; For Vegetable layer:(you can also add any veggies of your choice); 2 cups Spinach chopped; 1 cup Mushrooms; 1/2 cup Broccoli; 1/4 cup Frozen corn (you can use fresh corn also); 1 tbsp Garlic chopped; 5-6 Fresh basil leaves

Ingredients Serving: 4

For Layering: 6 Lasagne Sheets (I have used precooked pasta sheets)
250 gms Cheddar Cheese
200 gms Mozzarella Cheese
Butter: little for greasing the moulds
For Red Sauce:
6 Blanched tomatoes chopped
1 tbsp Garlic chopped
1 tbsp Dried italian herbs
1 tsp Chilli flakes
1 tsp Salt
1 tbsp Sugar
1/2 tsp Black pepper
1 tbsp Parsley fresh
1 tbsp Olive oil
For white sauce:
1 tbsp All purpose flour
1 tbsp Butter
1 cup Full cream milk
1 tsp Olive oil
1 tsp White pepper
3/4 cup Cheddar Cheese
1 tsp Dried italian herbs
1/2 tsp Salt
For Vegetable layer:(you can also add any veggies of your choice)
2 cups Spinach chopped
1 cup Mushrooms
1/2 cup Broccoli
1/4 cup Frozen corn (you can use fresh corn also)
1 tbsp Garlic chopped
5-6 Fresh basil leaves
1 tsp Chilli flakes
Salt to taste

Instructions

For red sauce: heat oil in a pan and add chopped garlic and saute for a minute.
Now add tomatoes and all the other spices and herbs and sugar as mentioned for red sauce above.
Simmer it covered for 15-20 minutes and keep on mashing the tomatoes in between. Till it becomes little thick. (Tip: don't dry out the sauce or make it too thick, keep it little moist as this will give moisture to pasta sheets).
Once done, Keep it aside.
For white sauce: heat oil and butter in a pan, add flour and roast until you get a nice aroma and a little golden colour.
Slowly add in the milk and continuously whisk it, so that no lumps are formed.
Once nicely mixed, boil it and as soon as it starts thickening up add in the cheese, salt and white pepper and herbs and cook till desired consistency. Keep aside.
Tip: don't make the sauce too thick as it will get more thick once it is cooled.
Heat oil in a pan, add garlic and saute for a minute.
Add Basil leaves and saute for a minute.
Add in all the veggies, salt and other spices as mentioned under vegetable layer above.
Mix everything and let it cook till all moisture dries out. Once done, keep aside.
Layering of lasagne:
Take aluminium foil mould or glass container and grease with some butter.
Pour in little red sauce and spread evenly, then layer the pasta sheet tightly.
Again spread little red sauce on the sheet.
Then spread some roasted veggies on the red sauce.
Now pour some white sauce over the veggies and spread nicely.
Finally cover with handful of cheddar cheese and mozzarella cheese.
Repeat the layers three times. Ending with cheese on top(Use three pasta sheets in one mould)
Baking: once done with layering, cover the mould with aluminium foil and bake at 180°degree in preheated oven for 25 minutes.
Then remove the aluminium foil and bake it for another 15 minutes.
Once done let it cool for 15 minutes and then cut a slice and enjoy your Basil spinach lasagne.
Tip: make all the preparation for lasagne in advance,layer it in the moulds and keep in the refrigerator covered atleast for one day. This way the pasta sheets absorbs the moisture properly and it bakes very well.
Tip: if you are not using precooked pasta sheets please cook the pasta sheets as per direction given on the box.

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