Wednesday, November 17, 2010

3 Layer Vegetarian Lasagna Recipe -An Italian Delight

Believed to have originated in Italy, this food took the name from the dish it was served in and is one of the simplest delicacy that comes out good no matter how you bake it. Of course, very cheesy in nature, so I restrict to cooking this occasionally and for that matter, anything Italian .My mother who is an exceptional Indian cook was very eager to learn this when she saw a picture of it on a cookbook .I am glad I could impart some knowledge to her and treat her cheesy taste buds! :-)
Things Needed
1 yellow squash diced into small cubes
1/2 red bell pepper diced lengthwise
1/2 eggplant sliced breadthwise
1 cup of diced mushrooms
1/2 onion chopped finely
9 Lasagna Sheets
Marinara Sauce- home made or store bought.
Shredded Mozerella cheese
Cottage cheese.
1tbsp Oil
Cooking Directions
1) Cook the Lasagna sheets in boiling water with a pinch of salt for over 10 to 12 minutes and drain them and keep aside.
2) Heat oil in a pan and saute the onion until golden brown. Add the other veggies and saute with little salt till they are cooked well.
3) on a baking sheet, place 3 Lasagna sheets,cover and spread some marinara sauce and add a portion of veggies and top with a portion of mozerella and cottage cheese. The cheese should cover the veggies. Repeat this process for the remaining Lasagna sheets.
4) Pre-heat oven to 350 degrees and bake the Lasagna for over 30 minutes until the top layer starts to show a beautiful golden brown colour .
Enjoy with plain French or Garlic bread on the side.