Name: Vegetable Lasanga recipe by Sabrina Yasmin at BetterButter
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 6
Ingredients: Kidney bean canned 200 grams; Tomatoes 4 chopped roughly; Carrot 1 big roughly chopped; Brinjal/Eggplant 1 big; Tomato paste 3 tablespoon; onion 2 big chopped; Garlic pods 4 crushed; KashmiriChilli powder 1 teaspoon; Curry powder 1 teaspoon; Olive oil 2 tablespoon+1 teaspoon more; sugar 1 teaspoon; Oregano 1 teaspoon+1/2 teaspoon; Chilli flakes 1 teaspoon; Bread crumbs 1 teaspoon; salt as per taste; Cheddar cheese 10 (square individual sheets); Mozzarella cheese 1 cup; For White Sauce; butter 1 tablespoon; all purpose flour 2 teaspoon; Milk 1&1/2 cup; Mozzarella or cheddar cheese 1/2 cup; Egg 1; Black pepper crush 1/2 teaspoon; Salt 1 pinch

Ingredients Serving: 6

Kidney bean canned 200 grams
Tomatoes 4 chopped roughly
Carrot 1 big roughly chopped
Brinjal/Eggplant 1 big
Tomato paste 3 tablespoon
onion 2 big chopped
Garlic pods 4 crushed
KashmiriChilli powder 1 teaspoon
Curry powder 1 teaspoon
Olive oil 2 tablespoon+1 teaspoon more
sugar 1 teaspoon
Oregano 1 teaspoon+1/2 teaspoon
Chilli flakes 1 teaspoon
Bread crumbs 1 teaspoon
salt as per taste
Cheddar cheese 10 (square individual sheets)
Mozzarella cheese 1 cup
For White Sauce
butter 1 tablespoon
all purpose flour 2 teaspoon
Milk 1&1/2 cup
Mozzarella or cheddar cheese 1/2 cup
Egg 1
Black pepper crush 1/2 teaspoon
Salt 1 pinch

Instructions

Grind chopped tomatoes and carrots to make puree.
Heat 2 tablespoon olive oil in a pan.
Add chopped tomatoes and crushed garlic and saute for 2 minutes.
Pour the prepared tomato-carrot puree.
Cook for a minite.
Add tomato paste and stir well.
Add salt, sugar, chilli powder and curry powder and mix well with 1/2 cup of water.
Cover and cook for 15 minutes in low heat.
After 15 minutes add the canned kidney beans. You can also add boiled kidney beans.
Add 1/2 teaspoon oregano and mix and cook for 2-3 minutes.
Bean-tomato sauce is ready now.
Cut bringal in thin slices .
In a non stick pan add 1 teaspoon of oil and slightly roast the bringal pieces.
Keep the roasted bringals in a plate.
Now for the white sauce heat 1 tablespoon of butter in a pan.
Add 2 teaspoon of all purpose flour and saute until raw smell goes.
Add milk and whisk to mix flour with milk.
Cook for 2-3 minutes. Don't stop stirring.
Add cheese and mix well.
Cook until the sauce becomes little thick in consistency.
Add salt and pepper and remove from heat.
Keep aside the sauce for few minutes to cool.
As the sauce cools it will be thick in consistency.
At this moment add 1 egg to the sauce and mix.
White sauce is now ready to use.
Take lasanga sheets and boil them according to the instruction given in the packet.
Drain and soak with cold water to avoid sticking.
Now take a rectangular baking dish of medium size.
Pour some bean sauce at the bottom of the dish and spread evenly.
Over the sauce arrange the roasted brinjal pieces.
Now make a layer of lasanga sheets.
Spread some white/cheese sauce over the lasanga sheets.
Next add some mozzarella cheese over the white sauce and sprinkle chilli flakes and oregano.
Again repeat the process with making layers of bean -tomato sauce, brinjal, white sauce and mozzarella.
On the top dab some bean-tomato sauce just for garnishing.
Sprinkle chilli flakes, oregano and bread crumbs.
Pre heat oven at 180 degree C. for 10 minutes.
Cover the dish with aluminium foil.
Bake lasanga covered for about 35 minutes.
After 35 minutes remove the cover and again bake until the top becomes light golden brown in colour(about 15 minutes).
Delicious cheesy lasanga with lots of veggies is ready to enjoy.

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