Preparation time
- Total: Approximately 130 minutes
- Preparation: 10 minutes
- Cooking: 120 minutes
Ingredients
- 9 Lasagna sheets
- 1/2 kg Chicken - minced or mutton
- 2 Whole Eggs
- 2 Onions - chopped fine
- 4 Tomatoes - pureed or from a can
- 4 tablespoons Homemade Pizza And Pasta Sauce
- 1 tablespoon Garlic - crushed
- 1 teaspoon Dried oregano
- 1 teaspoon Mixed Herbs (Dried)
- 1/4 teaspoon Black pepper powder
- 4 sprig Basil leaves
- 200 ml Extra Virgin Olive Oil
- 150 grams Parmesan cheese - grated
- 200 grams Mozzarella cheese - shredded
- 3 Brinjal (Baingan / Eggplant)
- 200 grams Button mushrooms - quartered and lightly sautéed
- Salt - to taste
Instructions
- To begin crafting this recipe, firstly, preheat oven to 180 degrees Celsius
- Cut eggplants into thin circles and dredge with a teaspoon of salt
- Preparing Eggplants/ MushroomLeave for ten minutes and then squeeze out water, pressing the eggplants between palms
- Rub/bast olive oil on the eggplants and put into hot oven for ten minutes or till they change color and appear cooked
- Keep aside
- If using mushrooms, mushrooms are to be quartered and sautéed with a teaspoon of olive oil until slightly done
- It takes about 2 minutes on medium flame
- Lasagne Pasta SheetsIn a large bring salted water to boil and put in the Del Monte lasagne pasta sheets
- Allow it to cook to al dente- about 8 to 10 minutes
- Remove and drain
- Drizzle a little olive oil over them so they don't stick
- In a large frying pan, add enough oil, heat and fry the onions till translucent
- Add the garlic and then the minced meat
- Let it brown a bit and then cover and cook over low heat, for ten minutes
- Add the pureed tomatoes, the Del Monte pasta paste, herbs, pepper and salt and let it again cook on a low fire till the meat is a thick, mushy consistency
- Add the fresh, torn basil leaves last
- Keep one tablespoon of cheese aside
- In a bowl, beat eggs lightly, add the remaining cheeses, beat again and keep aside
- BakingIn a flat bottomed lasagna pan, ladle 1/3 rd of the meat sauce to cover the bottom
- Gently place 3 pasta sheets to cover the meat, overlapping them a bit
- Scatter 1/3rd of the mushrooms or processed eggplants over the pasta
- Use about 1/3 rd of the egg-cheese mixture to drizzle over the top of the mushrooms
- Repeat the process till three layers of the sauce, pasta, veggies and egg sauce is done
- Over the last layer of egg sauce, scatter the grated cheese
- Bake at 180 degrees for an hour
- Let it sit for about ten minutes before digging into it
- The lasagne can be eaten with just some fresh salad like Carrot Beet Amaranth and Vanilla Panacotta for a welcoming accompaniment with a glass of wine
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 3
- Italian Recipes
- Dinner
- Non Vegeterian