Thursday, Dec 20 2007

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Lasagna In Tomato Gravy

Ingredients

For lasagna sheets: 2 cups plainflour 2 tbsp. oil or butter water 1 tbsp. oil For veg. layer: 1 cup cheese grated 1/2 cup carrot grated 1/2 cup cabbage shredded fine 2 onions cut into thin strips 1 capsicum cut into thin strips 1 tbsp. butter salt to taste

For gravy: 3 large tomatoes 1 tsp. garlic crushed 1/2 tsp. red chilli crushed 1 onion grated 3 tbsp. tomato puree 1 tbsp. tomato ketchup 1 tsp. sugar 1/2 tsp. nutmeg powder salt to taste 1 tbsp. butter

Method

For lasagna:
Mix fat in dough. Knead into pliable dough with water.
Keep aside for 30 minutes. ( Long enough to prepare the gravy and vegetables)
Divide into 4-5 parts. Roll into very thin sheets with the help of some flour.
Cut in 6"x4" rectangles. Put plenty of water to boil. Add 1 tbsp. oil.
Put in some sheets at a time in the boiling water. Remove after 30-40 seconds, drain.
Repeat for all the dough.

For gravy:
Put tomatoes in boiling water for 5 minutes.
Remove skins. Grate.
Heat butter, add garlic, stir.
Add tomatoes and all other ingredients.
Stir and cook till thick. Keep aside.

For vegetables:
Heat butter in heavy saucepan. Add all vegetabbles.
Stirfry till the vegetables are crisp.
Add salt to taste, stir. Keep aside.

For completing:
In a greased overn proof casserole, place 2 -3 sheets to cover the bottom.
Spread 1/2 the vegetables over lasagna sheets.
Cover with layer of lasagna sheets.
Pour some gravy on top. Cover with more sheets.
Repeat with vegetable, sheets, gravy.
Sprinkle cheese on top.
Bake in a hot oven at 300C for 10 minutes or till cheese becomes crisp.

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Italian Dishes Index