LASAGNA WITH GRILLED VEGTABLE AND SUN-DRIED TOMATOES
From tinadc 14 years agoIngredients
- VEGTABLES: shopping list
- 1 LARGE EGGPLAN (AUBERGINE SLICED INTO THIN RINGS AND GRILLED shopping list
- 3 LARGE red peppers CUT INTO QUERTERS LENTHWISE, CORED, DE-VEINED AND GRILLED shopping list
- LEAVES FROM 1/2 LARGE BUNCH spinach, STALKS REMOVED shopping list
- 1/3 CUP SUN-DRIED TOMOTOES SLICES INTO STRIPS shopping list
- TOMATO SAUCE: shopping list
- 1/4 CUP OLILVE oil shopping list
- 1/2 TEASPOON YELLOW ASAFETIDA POWERD (OR 2 PEELED LARGE garlic cloves) shopping list
- 1 CUP fresh basil, CHOPPED shopping list
- 2 TEASPOONS DRIED oregano shopping list
- 6 CUPS tomato puree shopping list
- 1 TEASPOON salt shopping list
- 1/4 TEASPOON black pepper shopping list
- 1 TEASPOON brown sugar shopping list
- 2 TABLESPOONS tomato paste shopping list
- BECHAMEL SAUCE: shopping list
- 1256 (6-7 TABLESPOONS) butter shopping list
- 1/4 TEASPOON nutmeg POWDER shopping list
- 1/4 TEASPOON black pepper shopping list
- 1/2 CUP PLAIN flour shopping list
- 4 CUPS WARMED milk shopping list
- CHEESES: shopping list
- 3.5 CUPS GRATED cheddar cheese shopping list
- 2 CUPS GRATED mozzarella cheese shopping list
- 1/2 CUP GRATED parmesan cheese (OR GRANO PADANO) PLUS 3 TABLESPOONS RESERVED shopping list
- PASTA: shopping list
- 500G (A LITTLE OVER 1 POUNT) INSTANT lasagna noodles. shopping list
How to make it
- PREPARE THE TOMATO SAUCE:
- POUR THE OLIVE OIL INTO A LARGE, HEAVY-BASED SAUCEPAN AND SET OVER MODERATE HEAT.
- WHEN THE OIL IS HOT, SPRINKLE IN THE ASAFETIDA (OR GARLIC CLOVES), FRY MOMENTARILY, ADD THE BASIL AND OREGANO AND FRY FOR A FURTHER 30 SECONDS.
- POUR THE PURRED TOMATOTIES, STIR TO MIX AND BRING TO BOIL.
- ADD THE SALT, BLACK PEPPER, SUGAR AND TOMOTA PASTE, REDUCE TTHE HEAT SLIGHTLY AND COOK UNCOVERED STIRRING OFTEN FOR 10-15 MINUTES OR UNTIL IT REDUCES AND THICKENS.
- PREPARE THE BECHAMEL SAUCE
- MELT THE BUTTER IN A 2 LITER /QUART HEAVY SAUCEPAN OVER LOW HEAT.
- STIR IN THE NUTMEG, BLACK PEPPER AND FLOUR AND FRY STIRRING CONSTANTLY FOR ABOUT 30 SECONDS OR UNTIL THE MIXTURE LOOSENS.
- REMOVE THE SAUCEPAN FROM THE HEAT AND GRADUALLY POUR IN THE WARM MILK, STIRRING WITH A WHISK UNTIL IT IS INCORPORATED AND THE SAUCE IS SMOOTH.
- RETURN THE SAUCE TO MODERATE HEAT AND BRING TO A BOIL, STIRRING.
- REDUCE THE HEAT AND SIMMER FOR ABOUT 5 MINUTES, STIRRING CONSTANTLY UNTIL THE SAUCE DEVELOPS A THICK CUSTARDLIK CONSISTENCY.
- ASSEMBLE THE LASAGNA:
- COMBINE ALL 3 CHEESES (EXCEPT THE RESERVED PARMESAN).
- DIVIDE THE CHEESE INTO 2 PORTIONS, THE TOMATO SAUCE INTO 3 PORTIONS, THE BECHAMEL SAUCE INTO 4 PORTIONS AND THE PASTA INTO 5.
- SPREAD 1 PORTION OF THE TOMATO SAUCE ON THE BOTTOM OF THE OVENPROOF CASSEROL DISH.
- PLACE A PORTION OF THE PASTA ON TOP.
- LAYER THE EGGPLANT SLICES ON TOP OF THE PASTA.
- SPREAD ON A PORTION OF THE BECHAMEL SAUCE, THEN ANOTHER OF THE PASTA.
- SPRINKLE ON HALF THE GRATED CHEESE.
- CONTINUE LAYER AS FOLLOWS: A PORTION OF THE TOMOTATO SAUCE, SUN-DRIED TOMATOES, PEPPER SLICES, PASTA, BECHAMEL, PASTA AND THE REMAINING CHEESE.
- LAYER THE SPINACH LEAVE ON TOP OF THE CHEESE.
- SPREAD THE REMAINING TOMATO SAUCE ON TOP, TOP WITH THE LAST PASTA AND REMAINING DOUBLE PORTION OF BECHAMEL (THIS WHITE SAUCE LAYER MUST BE THICKER THAN THE OTHER LAYERS!!!!!!).
- SPRINKLE THE TOP WITH THE RESERVED PARMESAN.
- PLACE THE LASAGNA IN THE TOP HALF OF A PREHEATED 200C/390F OVEN.
- BAKE FOR 45-60 MINUTES OR UNTIL THE TOP IS SLIGHTLY GOLDEN AND THE PASTA YIELDS EASILY TO A KNIFE POINT.
- IF THE LASAGNA IS DARKENED ON TOP BUT DOES NOT YIELD FULLY, COVER THE LASAGNA WITH BROWN PAPER OR ALUMINUM FOIL IN THE LAST 15 MINUTES OF COOKING
- WHEN THE LASAGNA IS DONE, LEAVE IT IN THE OVEN WITH DOOR AJAR FOR AT LEAST 30 MINUTES TO ALLOW THE LASAGNA TO 'PLUMP' UP AND SET.
- CUT AND SERV E AS REQUIRED.
People Who Like This Dish 3
- impssweetp Nowhere, Us
- choclytcandy Dallas, Dallas
- spinach1948 Dorchester-Boston, MA
- crazeecndn Edmonton, CA
- tinadc Cape Town, ZA
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The Rating
Reviewed by 3 people-
Sound so delicious. I will make this soon.
Hi 5.
Edspinach1948 in Dorchester-Boston loved it
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