Lasagna | Not So Junky - by Chef Siddharth | Sanjeev Kapoor Khazana

A lasagna doesn’t needed to be loaded with calories to be tasty. Check out this healthy and delicious recipe by Chef Siddharth.

LASAGNA

Ingredients

1 medium green zucchini, cut into thin strips
1 medium yellow squash, cut into thin strips
1 long eggplant, cut into thin strips
¼ small head cauliflower, cut into small florets
2-3 tablespoons boiled corn kernels
½ medium carrot, peeled and cut into small cubes
¼ cup soya granule, soaked and drained
1 tablespoon olive oil + for drizzling
1 medium onion, finely chopped
1 tablespoon chopped garlic
1 medium tomato, finely chopped
2 tablespoons tomato puree
¼ cup tomato ketchup + for drizzling
1 teaspoon red chilli flakes + for sprinkling
Salt to taste
3-5 basil leaves
Crushed black peppercorns to taste
100 grams mozzarella cheese

Method

1. Preheat oven to 200° C.
2. Heat 1 tablespoon olive oil in a non-stick pan. Add onion and garlic and sauté till onion turns golden.
3. Add tomato and sauté till it turns soft and pulpy. Add tomato puree, mix and cook for 5-10 minutes.
4. Add tomato ketchup, 1 teaspoon chilli flakes and salt, mix and cook for 30 seconds. Add cauliflower, corn kernels, carrot and soya granule, mix and cook for 2-3 minutes.
5. Switch off heat, add torn basil leaves and mix.
6. Line a square glass baking dish with vegetable strips. Sprinkle some crushed peppercorns, drizzle some olive oil and spread some onion-vegetable mixture on top. Repeat the layers till all ingredients are used.
7. Cover the top with vegetable strips, drizzle some olive oil and sprinkle some chilli flakes. Drizzle some tomato ketchup and grate mozzarella cheese on top.
8. Put the dish into the preheated oven and bake for 15-18 minutes.
9. Serve hot.

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