Zucchini and Eggplant Lasagne Video

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Zucchini and Eggplant Lasagne Video.This elegant vegetable lasagne showcases both tomato and cheese sauces as well as a colourful layer of zucchini and eggplant slices.

Recipe Description for Zucchini and Eggplant Lasagne

Preparation Time: 30 mins
Cooking Time: 27 mins
Baking time: 35 minutes
Baking Temperature: 180°C (360°F)
Makes 5 servings

Ingredients

For The Lasagne Sheets
3/4 cup plain flour (maida)
3 tbsp olive oil
salt to taste
plain flour (maida) for rolling
1 tbsp oil for cooking the lasagne sheets
1 tsp salt for cooking lasagne sheets

For The Chunky Tomato Sauce
2 cups blanched , peeled and chopped tomatoes
1 tbsp olive oil
1/2 cup finely chopped onions
2 tsp finely chopped garlic (lehsun)
salt and freshly ground black pepper (kalimirch) to taste
1 1/2 tbsp tomato ketchup
1 tsp dried oregano
1 tsp chilli flakes
1 tbsp finely chopped basil

For The Filling Of Zucchini and Eggplant Lasagne
2 tbsp olive oil
2 tsp finely chopped garlic (lehsun)
1 cup thinly sliced zucchini
1 cup thinly sliced brinjals (baingan / eggplant)
salt and to taste
1 tbsp finely chopped parsley

For The White Sauce
1 tbsp butter
1 tbsp plain flour (maida)
1 cup milk
salt and to taste
2 tbsp grated processed cheese

Other Ingredients For Zucchini and Eggplant Lasagne
1/2 tsp butter for greasing
1/2 cup grated processed cheese

Method

For the lasagne sheets

Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water.
Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
Divide the lasagne dough into 3 equal portions and roll out each portion as thinly as possible into a circle of 150 mm. (6") diameter lasagne sheet, using plain flour for rolling
Cook each lasagna sheet (one at a time for 2 minutes) in a large deep pan of boiling water to which 1 tsp of salt and 1 tbsp of oil has been added.
Drain and transfer the lasange sheets in a bowl of cold water. Drain again and keep aside.

For the chunky tomato sauce

Heat the oil in a broad non-stick pan, add the onions and garlic and sauté for 1 to 2 minutes.
Add the tomatoes, salt and pepper, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Mash the tomatoes lightly with a potato masher so they release their juices.
Add the tomato ketchup, oregano and chilli flakes, mix well and cook pn a medium flame for 1 minute, while stirring occasionally. Mash it lightly again, if required.
Add the basil and mix well. Keep aside.

For the filling of zucchini and eggplant lasagne

Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
Add the zucchini, brinjal, salt and pepper, mix gently and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
Add the parsley, mix well and cook for 30 seconds. Keep aside.

For the white sauce

Heat the butter in a broad non-stick pan, add the plain flour and saute on a slow flame for 1 minute, while stirring continuously.
Add the milk, mix well and cook on a medium flame for 3 to 4 minutes, or till the sauce thickens, while stirring continuously.
Add the salt, pepper and cheese, mix well and cook on a medium flame for 1 more minute, while stirring continously. Keep aside.

How to proceed

To make zucchini and eggplant lasagne, grease a 150 mm. (6") diameter baking dish with butter.
Place one cooked lasagna sheet in the baking dish.
Spread half of the filling and then half of the tomato sauce evenly over it.
Place the second lasagna sheet over the tomato sauce.
Spread the remaining filling and tomato sauce evenly over it.
Place the third layer of the lasagna sheet.
Pour the white sauce evenly over it so that the lasagne is covered completely.
Sprinkle with the grated cheese and bake in a pre-heated oven at 180°c (360°f) for 25 minutes on the middle rack and 5 minutes on the upper rack.
Serve the zucchini and eggplant lasagne hot.