Ingredients :
500 gms peeled tomatoes
250 gms champignon mushrooms
4 tbsp olive oil
2 onions
2 garlic cloves
100 gms yellow peppers
50 gms celery
50 gms spring onions
1 bay leaf
1 tsp each of dried oregano and thyme
salt and pepper to taste
For the Bechamel Cheese Sauce
1 litre milk
60 gms butter
60 gms flour
150 gms parmesan cheese
1 tsp lemon juice
salt to taste
nutmeg powder
For the Lasagne
500 gms lasagna sheets
2 tbsp oil
3 tbsp butter
Method of Preparation :
For the filling, place the tomatoes in boiling hot water, immediately remove and peel them. Mash the tomatoes with a fork and place them into a casserole. Add a bay leaf, oregano and thyme and sauté for 10 minutes.
Peel the onions and garlic and cut into fine pieces. Clean and cut the celery, yellow pepper and spring onions. Clean the mushrooms and cut into slices.
Heat 3 tbsp oil in a frying pan. Add the onions, garlic, celery, spring onions, and mushrooms. Fry till the onions are golden in colour. Add the fried mixture to the tomatoes.
For the Bechamel cheese sauce heat the butter in a sauce pan. Add the flour and stir till it is light golden in colour. Add the milk slowly and with continuous stirring to avoid lump formation. Keep on low heat for 5 minutes. Add the freshly grated Parmesan cheese, keeping 3 tbsp of cheese aside. Add lime juice, salt and nutmeg to taste.
Prepare lasagna sheets as per the instructions given on the packet (some sheets need to be boiled in water, others are ready to use).
Pre-heat the oven to 200 degree C.
Grease a large oven dish. Put one layer of lasagna sheets. Alternatively put one layer of meat sauce, one layer of béchamel cheese sauce and again lasagna sheets. Alternatively put one layer of meat sauce, one layer of béchamel cheese sauce and again lasagna sheets. The topmost layer should be the béchamel cheese sauce.
Top it with the remaining cheese and flakes of butter.
Bake at 200 degree C for 30 minutes till golden yellow.
Serve hot.
Serves : 6-8
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