Ingredients;
Lasagne sheets 200gms,
parmesan cheese 300gms,
fresh button mushroom 100gms,
3 cups water.mushrooms
For garnishing -
few thin slices tomatoes,
few strips capsicum,
few strips corn seeds
few tomatoes for decoration 3nos
For Green layer:
(For Bottom Green Layer) American corn boiled 50gms,
spinach puree 100gms,
oil 1tbsp,
salt to taste.
For Bechamel Sauce: (For Middle White Layer)
Butter 1tbsp,
refined flour 1 tbsp
milk 1 cup,
salt and pepper to taste,
nutmeg powder a pinch.
For Tomato Salsa: (For Top Saffron Layer)
Tomatoes 200gms
capsicum i small,
a pinch of cumin seeds(jeera),
1tbsp oil,
tobasco sauce 2tbsps,
2 pinches mixed herbs,
salt to taste.
Method;
Boil enough water to immense the Lasagne sheets. Put the sheets in the water for 10-15 minutes, covered. In the meanwhile, finely chop the tomatoes, capsicum . Heat oil in a microwave open for 20 seconds on high. Add a pinch of cumin seeds, reheat it for 10 seconds. Now add the tomato and capsicum and cook for 2 minutes. Add a little water if it starts drying. Stir it nicely. Add the tobasco sauce, mixed herbs, salt and cook for 30 seconds. Take out the Lasagne sheets and lay them on a kitchen towel to let them dry. Turn them after few minutes to let it dry on other side. In another pan, mix the boiled corn, spinach puree, and salt. Cook for 2 minute and keep it aside. In another oven-proof pan, melt the butter, add the flour and stir it properly and cook for 2 minutes or until brown in colour, stirring at regular intervals. Add the milk, stir and cook for 3 minutes on HIGH till it thickens. Add the seasoning and cook for another 30 seconds. Add the boiled mushrooms and cook for 1 minute and keep it aside. Method for assembling: Layer a few sheets of lasagne to cover the bottom of a deep rectangular oven-proof dish. Now, pour the corn-spinach mixture to make a thick layer. Sprinkle grated cheese and mixed herbs.Cover with few sheets. Now its turn for the mushroom-bechimal sauce to form a thick layer over the sheets. Spread grated cheese again. Sprinkle little mixed herbs over it and cover with again a layer of lasagne sheets. Pour the salsa evenly on the sheets to form a thick layer. Sprinkle generous amount of cheese and mixed herbs on the top. Dot with little butter. Bake for 5-7 minutes on GRILL mode until the desired browning is done. Let it settle for 2 minutes and then garnish it. Re-warm if required. Serve hot as it is or with fresh green salad.
Lasagne sheets 200gms,
parmesan cheese 300gms,
fresh button mushroom 100gms,
3 cups water.mushrooms
For garnishing -
few thin slices tomatoes,
few strips capsicum,
few strips corn seeds
few tomatoes for decoration 3nos
For Green layer:
(For Bottom Green Layer) American corn boiled 50gms,
spinach puree 100gms,
oil 1tbsp,
salt to taste.
For Bechamel Sauce: (For Middle White Layer)
Butter 1tbsp,
refined flour 1 tbsp
milk 1 cup,
salt and pepper to taste,
nutmeg powder a pinch.
For Tomato Salsa: (For Top Saffron Layer)
Tomatoes 200gms
capsicum i small,
a pinch of cumin seeds(jeera),
1tbsp oil,
tobasco sauce 2tbsps,
2 pinches mixed herbs,
salt to taste.
Method;
Boil enough water to immense the Lasagne sheets. Put the sheets in the water for 10-15 minutes, covered. In the meanwhile, finely chop the tomatoes, capsicum . Heat oil in a microwave open for 20 seconds on high. Add a pinch of cumin seeds, reheat it for 10 seconds. Now add the tomato and capsicum and cook for 2 minutes. Add a little water if it starts drying. Stir it nicely. Add the tobasco sauce, mixed herbs, salt and cook for 30 seconds. Take out the Lasagne sheets and lay them on a kitchen towel to let them dry. Turn them after few minutes to let it dry on other side. In another pan, mix the boiled corn, spinach puree, and salt. Cook for 2 minute and keep it aside. In another oven-proof pan, melt the butter, add the flour and stir it properly and cook for 2 minutes or until brown in colour, stirring at regular intervals. Add the milk, stir and cook for 3 minutes on HIGH till it thickens. Add the seasoning and cook for another 30 seconds. Add the boiled mushrooms and cook for 1 minute and keep it aside. Method for assembling: Layer a few sheets of lasagne to cover the bottom of a deep rectangular oven-proof dish. Now, pour the corn-spinach mixture to make a thick layer. Sprinkle grated cheese and mixed herbs.Cover with few sheets. Now its turn for the mushroom-bechimal sauce to form a thick layer over the sheets. Spread grated cheese again. Sprinkle little mixed herbs over it and cover with again a layer of lasagne sheets. Pour the salsa evenly on the sheets to form a thick layer. Sprinkle generous amount of cheese and mixed herbs on the top. Dot with little butter. Bake for 5-7 minutes on GRILL mode until the desired browning is done. Let it settle for 2 minutes and then garnish it. Re-warm if required. Serve hot as it is or with fresh green salad.
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