Lasagna are a wide flat pasta shape considered as one of the oldest pasta type originated from Italy. This preparation generally prepared using minced meat (mutton/ lamb or beef) in tomato based gravy/sauces layered with pasta and cheese(Mozzarella/ Parmesan).

       Sometimes white sauce is also added to make it more creamy and rich. As i am preparing a vegetarian version i have added white sauce in this recipe. I made this dish as healthy as i can by adding assorted veggies, mushroom, soya granules and green leafy vegetables. As Italians use brinjal in their cooking i have added that as well.

      About the taste, at home we all loved the taste. We felt this vegetarian version was more tasty than the non-veg lasagna. The taste of assorted veggies gets different flavor in each bite. Soft egg plant, mildly crunchy bell peppers, meaty mushrooms and soya  with the creamy white sauce and cheese, I have to say a great texture and taste combo Lasagna.


INGREDIENTS:

 Lasagna Sheets- 6
Onion, chopped-1
Garlic, chopped- 2 cloves
Purple Brinjal/ Eggplant- 1 big
Soya granules/ Soya chunks- 100 grams
All purpose flour/ Maida- 1½ teaspoons
Button Mushroom, chopped- 5
Spinach, chopped- 1 bunch
Capsicum, chopped- 1
Vegetable stock- 250 ml (I have dissolved maggi stock cube half tablet in 250 ml hot water)
Dried basil leaves- 1/4 teaspoon
Pasta sauce/ Tomato Puree- 5 tablespoons
Pepper- ½ teaspoon
Salt- to taste
White Sauce/ Bechamel- 1 ½ cups
Mozzarella Cheese- 150 grams
Oil- 2 teaspoons


PROCEDURE:

  • Heat oil in a pan and saute the onions till translucent; then add the garlic and cook till the flavour arises.
  • Now add the egg plant and salt. Saute for a minute. 
  • Then add soya granules in hot water and squeeze to remove water from the granules; add and mix well; cook for a minute and add all purpose flour and allow to coat the veggies well.
  • Then add the mushroom and mix well. Now add the spinach with capsicum and mix well.(Do not cook the veggies lot at this stage, allow to cook in the stock till the stock reduces around 75 percent cooked stage then rest of the cooking will happen inside the oven)
  • Add vegetable stock and allow to cook till the the stock is reduced to slightly thick but pouring stage.
  • Add dried basil leaves and season with pepper and salt.
  • Now mix the pasta sauce/ tomato puree with this veggie mixture; Set Aside.
  • Prepare the White Sauce/ Bechamel Sauce. Set aside.
  • Heat  lots of water in a pot and add a teaspoon of oil and salt.
  • When the water starts to boil add the lasagna pasta sheets. Cook till soft around 5 minutes.(Follow packet Instructions)
  • Rinse the pasta with cool water to stop the cooking process.
  • In a baking tray arrange the pasta sheets then spread the prepared vegetable mixture.
  • Then add the White sauce and spread well. Then sprinkle the mozzarella cheese on top.
  • Cover with pasta sheet and repeat the process till you finish the mixture.
  • I have prepared double layer using this quantity in 20x20 cm square baking tray.
  • Preheat the oven to 180 deg C.
  • Cover  the baking tray with aluminium foil and bake for 30 - 40 minutes.
  • Unwrap the tray and allow to cool 10 minutes before serving. If you serve hot the layers may tear while lifting.
  • Note: Cook pasta sheets prior to layering. Otherwise it may tend to stick together. So be careful.
  • If you are using soya chunks after rinsing in hot water mince them slightly.
  • Pasta sauce can be replaced by pureed tomato of equal quantity in this recipe.
  • White sauce and Pasta sauce can be made earlier and used.
  • Parmesan cheese also can be used with mozzerella cheese 1:1 ratio or 1:2 ratio.(I have added Parmesan in the White sauce so i am avoiding while layering)
  • If you want golden crust on top, add cheese on top of last layer of pasta sheet. Cook for 15 minutes covered then leave the tray uncovered for about 15 to 20 minutes while cooking.