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Perfect lasagna recipe

 LASAGNA / LAZANYA  [ It is pronounced as la …zaa…ne…aa ]

PERFECT LASAGNA RECIPE

Lasagne sheets are easily available in stores. Here I have used selva brand sheets .[they are ready for baking ] There is no need to cook the sheets , if using thin consistency sauce . If the sauce is thick then we need to soak the sheets in hot boiling water + salt for just 4 or 5 mins. Remove and use it immediately without any delay. Firstly keep the sauces and veges ready. Finally while assembling , get the sheets ready – we don’t have to boil lasagne sheets ahead of time .

THESE SHEETS CAN BE MADE AT HOME –

  1. Make a thick dough with 1 cup maida + ½ cup wheat flour + water .Allow the dough to rest for 30 mins .
  2. Divide the dough and make smooth balls .
  3. Dust generously dry flour and roll each ball into a thin sheets [not very thin or thick ]
  4. Cut it into rectangle or square shape as required [ even circles will do if using round baking tin ]
  5. Boil water + salt .
  6. Once the water boils ,drop in the sheets and cook for 2 – 3 mins depending on the thickness of the sheet .
  7. Once done drain off the excess water and use immediately.

Before you start have a look at the video.It is time consuming ,so you can prepare the sauce ahead of time and keep .

RED PASTA SAUCE RECIPE

red pasta sauce recipe

INGREDIENTS

  • Ripen Tomato – 3 big or 4 small
  • Onion – 1 small very finely chopped
  • Garlic finely minced – 1 tbsp
  • Red chilli flakes – 1 or 1 ½ tsp or as per taste
  • Pepper pwdr – ¼ tsp
  • Olive oil + butter – 2 tbsp
  • Mixed herbs or oregano – 1 tsp
  • Tomato ketchup – 1 or 1 ½ tbsp [ optional ]
  • Sugar – ¾ tsp
  • Salt to taste

PREPARATION

  1. Boil the tomatoes for 5 to 6 mins .
  2. Cool and peel the skin .
  3. Puree it with a blender .

****You can use canned tomato puree. Some add food colour for rich red colour.

METHOD

Heat oil in a pan ,add onions + garlic and stir fry till transparent on medium low flame.[colour should not change ]

Add the tomato puree + salt and mix well .

Allow it to boil .

Once it starts boiling ,cover and cook for 10 mins on low flame .

Add in the sugar + oregano + chilli flakes + ketchup + pepper pwdr and  mix well.

Allow it to cool .

Transfer it to a air tight container and refrigerate.

Use whenever required .

NOTES

  1. With oil ,we add butter for more flavour .
  2. You can add a slurry of ½ tsp cornflour mixed in 2 tbsp water ,to give a consistency to the sauce .
  3. Cook on low flame,ingredients should not get fried .
  4. You can also add chopped parsley / basil leaves / black pepper pwdr .
  5. You can also add a small finely minced carrot while sautéing the onion .

WHITE SAUCE / BECHAMEL SAUCE  RECIPE –

Also known as Bechamel sauce is a versatile sauce with many uses .We can pair it with fried veges  / chicken / lasagne / sauces / soups / pasta / spaghetti.

white pasta sauce

INGREDIENTS

  • Butter – 1 ½ tbsp + ½ olive oil
  • Garlic – 2 cloves finely chopped or minced
  • Maida / all purpose flour – 2 tbsp
  • 1 cup of stock made from maggi veg or non veg cubes or plain water
  • 1 cup milk
  • Finely chopped coriander/parsely leaves-2 tsp [optional]
  • Oregano – 1 tsp
  • Chilli flakes – 1 tsp
  • Salt and pepper powder as per taste
  • Parmesan cheese or cheese cubes grated – 2 tbsp.

PREPARATION

Make stock by dissolving the maggi magic  cubes in 1 cup of hot water. Keep aside.

METHOD

Heat a non-stick pan.

Add the butter + oil.

Add the garlic and fry. [don’t burn the garlic]

Add the flour and cook for 1 min by continously stirring on low flame.

Add the stock and milk and cook.

Keep stirring and cook till sauce boils and thickens.

Add salt, pepper pwdr, chilli flakes and cheese.

White sauce is ready to use .

NOTES

  1. Don’t make it very thick as on cooling it will become more thick.
  2. Instead of using cubes ,you can prepare stock at home using vegs or chicken bones.Stock gives more flavour .You can use plain water instead.
  3. Add more cheese while serving.
  4. Cook on low flame.
  5. If the sauce gets thick and dry add few tbsp of milk and heat again.
  6. Spaghettis and pastas goes very well with this sauce.
  7. Chilli flakes and oregano or mixed herbs enhances the flavour.
  8. Keep stirring while cooking.
  9. Instead of plain flour you can add corn flour mixed in milk.
  10. *If it becomes thick add milk and adjust the seasoning.

STIR FRIED VEGETABLES

  • Mushroom – 1 pkt
  • Boiled corn – 1/2  cup
  • Bell pepper – 1 cup
  • Onion chopped – 1 small
  • Garlic finely minced – 1 tbsp
  • Mixed herbs / oregano – 1 tsp
  • Chilli flakes – 1 tsp
  • Salt to taste
  • Olive oil – 1 tbsp

METHOD

Heat oil in a pan ,add onions + garlic and stir fry till transparent on medium low flame.[colour should not change ]

Add the mushroom first and cook till complete moisture dries up and it shrinks .

Add the bell pepper + corn  and stir fry for a minute .[let the bellpepper have the crunch]

Add oregano + salt + chilli flake and mix well .

Off the flame and keep aside .

****You can also add finely chopped 2 cups of  spinach /palak.

PERFECT LASAGNA RECIPE

ASSEMBLING / LAYERING

  • Lasagna sheets – 6 or as required
  • Baking tin /casserole /oven safe dish
  • Loads of grated cheese – mozzarella / processed / cheddar

****to reduce the amount of cheese take a mixture of grated paneer + cheese .

PERFECT LASAGNA RECIPE

METHOD

Grease the pan with olive oil / butter .

Spread a layer of the red sauce .

Lay the sheets as shown in image .

Again spread a layer of red sauce .

Top it with a layer of stir fried veges.

Spread a layer of white sauce .

Top it with a layer of grated cheese.

Again repeat the process – lasagne sheets + red sauce + veges + white sauce  and finally loads of cheese.

Cover it with a foil .

Bake it in a preheated oven at 180 * for 25 mins .

After 25 mins ,remove the foil and bake it again for 10 – 12 mins till the cheese melts completely and turns into golden colour . [check after 5 mins – keep a watch , sometimes it is done in 30 mins -be careful ,not to burn it ]

Allow it to cool for sometimes.[5 – 10 mins ]

Slice it into small square portions and serve .

Use a dosa spatula to lift the baked lasagna from the tin .

*** here the baking time is more ,as I have not boiled the sheets .If you boil the sheets for 5 mins ,then the baking time reduces to 15 to 20 mins .

VARIATIONS –

  1. Don’t worry if you don’t have lasagne sheets, still you can make it .Use cooked pasta any shapes and arrange the layers . Butterfly pastas  will be better .
  2. I have also seen Indian versions of lasagna – use 3/4 cooked chapatis as sheets.and use any thick veg or non -veg gravies.no need of sauce .use cheese and proceed with the recipeof baking.
  3. Also some use bread instead of sheets.take fresh slices of bread ,roll a rolling pin over it and flatten it into thin sheets and use it as required .
PERFECT LASAGNA RECIPE

NOTES

  1. Be generous with cheese
  2. We cover with foil so that the cheese , doesn’t get burnt fast .
  3. You can make plain lasagne also without veges .
  4. Y not try with a layer of grated paneer mixed with salt pepper + herbs + coriander leaves instead of veges.
  5. Place the sheets without over lapping ,break it if it doesn’t fit in the tin to get a single layer without any overlapping.
  6. Instead of frying the veges separately,we can cook it in the red sauce .
  7. Instead of veges for chicken – cook minced chicken [ kheema]  the red sauce and layer it .
  8. I got these sheets from a mall for 200 Rs .
  9. Instead of square tins ,i found these rectangle ones better to slice it once it is done.
  10. Also use a dosa spatula to lift the baked lasagna from the tin.
Same recipe – have stuffed chicken as per the below video
  • LASAGNA CHICKEN ROLLS
    ****We can also make lasagna rolls. For that we have to boil ,the sheets layer it with sauces and stuffing .Roll it and bake it .See the video..
  • Also for chicken stuffing ,check the video below .

FOR MORE RECIPES CLICK ON THE NAMES BELOW:- 

  1. YOU TUBE CHANNEL – https://www.youtube.com/c/KitchenQueens
  2. DIET PLAN FOR LOSING WEIGHT –  https://maryzkitchen.com/diet-plan-losing-weight/
  3. VARIETIES OF SALADS – https://maryzkitchen.com/?s=Salad
  4. VARIETIES OF SOUPS – https://maryzkitchen.com/?s=Soup
  5. CAKE RECIPES – https://maryzkitchen.com/?S=cake
  6. TIPS FOR BUYING AND COOKING FISH – https://maryzkitchen.com/?S=Fish
  7. TIPS FOR BUYING AND COOKING CHICKEN – https://maryzkitchen.com/?S=Chicken
  8. TIPS FOR BUYING AND COOKING MUTTON –   https://maryzkitchen.com/?S=Mutton
  9. PANEER RECIPES – https://maryzkitchen.com/?s=paneer
  10. VARIETIES OF CHUTNEY RECIPES – https://maryzkitchen.com/?s=chutney
  11. VARITEIES OF IDLI RECIPES – https://maryzkitchen.com/?s=IDLI
  12. VARIETIES OF DOSA RECIPES – https://maryzkitchen.com/?s=dosa
  13. VARIETIES OF SAMBAR RECIPES – https://maryzkitchen.com/?s=sambar
  14. VARIETIES OF APPE RECIPES – https://maryzkitchen.com/?s=appe
  15. VARIETIES OF IDIYAPPAM RECIPES – https://maryzkitchen.com/?s=idiyappam
  16. VARIETIES OF APPAM RECIPES – https://maryzkitchen.com/?s=appam
  17. SINDHI RECIPES – https://maryzkitchen.com/?s=disha+lahori

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