Vegetable Lasagna Layered with Spinach and White Sauce - Step by Step Recipe

The first time I had Lasagna, was in this simple restaurant that serves absolutely delicious food called “Polka Dots’ In Aundh, Pune.

It’s located on the main road, in a crowded locality, has a very humble ambiance and you would probably miss it, if not for their food.

There is hardly any item I have not tried from their menu, there is enough variety for vegetarian and non vegetarians. There dessert selection is divine and their ‘specials’ are worth a shot.

Now, when I think back I realize that some very special meals n meetings have happened there. The first time I got a job way back in 2003 I treated all my friends to a hearty dinner. Archana, my friend who is now in the US gave her engagement party at Polka Dots. Once I met my better half, our first restaurant meal with our common friends was again…at Polka Dots.

And that’s not all many many gossip sessions, catching up with old friends, discussions about work, boyfriends – no boyfriends have happened over pasta and pastries in that small dim lit place.

Even now, when ever I get a chance to go to Pune, I do make a trip there, I don’t need an elaborate meal, just a simple basil tomato soup and garlic bread with my near n dear ones is enough to re live those happy days and make my trip complete.

With so many special memories, I knew this was the dish I had to make for our third anniversary last Saturday.... we relived that evening when 5 friends laughed, joked, ate, drank and my husband had his first Lasagna.

Serves: 4 persons

Preparation Time: 45 minutes

Cooking Time: Bake for 15 minutes @ 180 degree celsius. Bake and Grill (simultaneously) for 3-5 minutes.

Note: I have an LG Microwave Convection Oven.

 For the Vegetable Stuffing:

Ingredients	Quantity
Diced Eggplant*	1 medium
Diced Red Bell pepper	1 large
Diced Green Bell Pepper	2 large
Chopped Baby Corn	1 packet (10 pieces)
Paprika / Chili flakes	1 ½ tsp
Dry Oregano	1 ½ tsp
Diced Carrots	4 medium
Minced Garlic	4 tsp
Butter	2 tbsp
Olive Oil	3 tbsp

 * Use the large variety of eggplant usually used for ‘baingan ka bharta’ in Indian Cuisines

Method:

• Dice all the vegetable, set aside.

Diced Vegetables

• Start with the eggplant; I like crispy pieces of eggplant in my lasagna so I fried them first and then the rest of the vegetables.

Diced Eggplant

• Take a non stick or a heavy bottom pan; add 1 tbsp butter and 1 tbsp olive oil to it, once hot add 1 tsp of minced garlic.
• Sauté for a minute, and then add the eggplant and sauté till it turns brown and crispy.
• Season it with salt and ½ tsp paprika / chili flakes set aside.

Crispy Fried Eggplant

• Now in the same pan, add 1 tbsp of butter and 2 tbsp of olive oil, once hot add the remaining garlic.

Add olive oil + butter and saute

Add chopped veggies to the pan

• Sauté again for a minute, add all the veggies, cook them till they are slightly cooked, takes approximately 7-10 minutes.

Saute till the veggies have just started to cook

• Season the veggies with salt, pepper and oregano, set aside.

Mix them

Next make the sauces:

  For the Spinach Sauce

Ingredients	Quantity
Spinach Leaves	10 leaves
APF ( Maida)	2 tbsp
Milk	2 ½ cups (1 cup = 200 ml)
Butter	1 tbsp
Minced garlic	1 tsp
Olive Oil	2 tbsp
Nutmeg	A pinch
Salt	As per taste

Method:

• To blanch the spinach leaves, take a heavy bottom pan, add 7-8 cups of water, a pinch of salt and bring to boil, add the spinach leaves.
• Blanch the leaves for 3-4 minutes, remove from the boiling water and wash them under fresh running water.
• Squeeze the excess water and grind spinach leaves in a mixer.

Minced spinach leaves

• In another pan, add 1 tbsp of butter, 1 tbsp of olive oil and minced garlic.
• Add APF (maida) whisk this till the APF cooks and the raw smell disappears.

Use a whisk to avoid lumps

• Reduce the flame to minimum and add milk, increase the flame to medium and let the sauce cook whilst continuously whisking this mixture.
• Whisking will help to cook the mixture evenly without forming any lumps.
• Now add the spinach and stir till the sauce thickens.

Keep whisking till the sauce starts to thicken 

• Season the sauce with salt and a pinch of nutmeg.

  For the White Sauce

Ingredients	Quantity
APF ( Maida)	2 tbsp
Milk	2 ½ cups (1 cup = 200 ml)
Butter	1 tbsp
Olive Oil	1 tbsp
Garlic	1 tsp
Dry Basil	1 tsp
Salt	As per taste

Method:

• In another pan, add 1 tbsp of butter, 1 tbsp of olive oil and minced garlic.
• Add APF (maida) whisk this till the APF cooks and the raw smell disappears.

Similar to spinach sauce

• Reduce the flame to minimum or remove from heat and then add milk.  Increase the flame to medium to cook the sauce whilst continuously whisking.

Stir till the sauce starts to thicken

• The sauce starts to thicken, season with salt, pepper and basil.

For the Lasagna Sheets

Follow the instructions on the box; cook the sheets just like you cook pasta – Al Dente.
Once the sheets are cooked and drained, smear a little oil on the sheets, so that they don't stick to each other.

Lasagna sheets in boiling water

Cooked n drained sheets

Layering the Lasagna:

Use a Bake Safe / Oven Safe dish for the lasagna, I used a square dish, if you have a round dish cut the sheets to fit in the dish and layer it accordingly.

Grated Cheese – Use as much as you like, I used Amul processed cheese, you can also use combination of Mozzarella + Processed and Cheddar Cheese to add more flavour.

I needed 6 Lasagna sheets to make this dish, with garlic bread n salsa it was a hearty meal for 4 people.

Layer 1:

Spread white sauce on the bottom of the dish

First layer is of white sauce

Place the lasagna sheets, I needed 2 sheets

Then put a layer of vegetables and top it with spinach sauce.

A generous layer of veggies

Veggies, Spinach sauce and cheese

Last but not the least a sprinkle of cheese. I just sprinkled cheese but you can put as much as you want.

Layer 2:

On the cheese, place next 2 sheets of lasagna

2 sheets on top of layer 1

Spread spinach sauce on it, then vegetables, white sauce and cheese.

Layer 2 ...done

Layer 3:

Make the third layer same as layer 1 or 2

After the layering of lasagna sheets and vegetables is done, sprinkle a generous layer of cheese on this last layer and bake it for 15 minutes at 180 degree celsius.

And for 3 – 5 minutes on bake + grill mode in Microwave Convection Oven to get a nice brown grilled cheese on top of the Lasagna.

Note – The cheese tends to burn very quickly so check after a minute or two to avoid burning the cheese!

The last layer

I served this with garlic bread, tomato soup and olive n tomato salsa, it was one scrumptious meal.

My meal is ready!

Boiled Egg Spicy Mix - Boiled Egg Bhurji

It’s a bit of a ‘rush-hour’ for me to get ‘dabba’* ready for my better half early morning. It’s not about the cooking but more about finishing my run, stretching and cooling down without constantly thinking of lunch ideas, instead of enjoying the cool n fresh air early morning.

I really wish I had some more time on my hands, he is off to work by 7.15 am every morning which leaves me with very very little time to make anything elaborate.

Blessed to have married a very supportive husband, I get a break from my cooking on heavy workout days which are Tuesdays and Wednesdays; making it a wee bit easy for me to plan for the remaining three days.

Planning usually means getting as much as possible done the previous night – kneading the dough, washing n chopping the veggie etc.

One of the dishes that I prepared without an elaborate process and turned out to be a big hit was a simple boiled egg bhurji, usually I refrain from giving anything non vegetarian for lunch (as its heavy to digest and makes him a bit drowsy), egg is ok only once in a while.

Boiling the eggs previous night reduces the cooking time to barely 5 minutes, here’s the recipe.

Ingredients	Quantity
Boiled eggs	3 eggs
Finely chopped onions	2 medium
Asafoetida(hing)	A pinch
Minced garlic	2 cloves
Cumin (jeera)	1 tsp
Garam Masala / Goda Masala	1 tsp
Refined oil or Olive oil	2 tsp
Chili powder	½  tsp
Mustard (rai / mohori)	1 tsp
Finely chopped coriander	2 tbsp
Salt	As per taste

Serves: 2 Persons

Preparation Time: 25 minutes

Cooking Time: 10 minutes

Method:

• Boil the eggs in water for 15 minutes, shell them and set aside.
• Take a non- stick or a heavy bottom pan, add oil, once the oil is hot, add asafoetida, cumin, mustard and sauté
• Then add the finely chopped onions and sauté till the onions are golden brown.
• In the mean time slice the boiled eggs and add these to the pan.
• Add chili powder, garam masala or goda masala (I used goda masala) and sauté again for 2-3 minutes.
• Adjust the seasoning and garnish with fresh chopped coriander.
• Serve with hot chapati, phulkas or plain bread.

* Lunch box

Healthy Brown Rice Pulao / Pilaf

As I sit back and open my laptop to write today’s post, I realize that Diwali has come and gone. Making sweets, cleaning the house, buying new clothes, inviting friend’s n family over, colouring diyas at home, drawing rangoli early morning, some chaos and lots of planning to the very last details, has been achieved successfully.

With the festivities over, its time to get back to reality, have to face the fact that I have gorged on all my favourite sweets n savories for the last 10 days. Its time to start my running routine and work off all the calories that I have accumulated.

Other than soups n salads which I am very fond of, this brown rice pulao with mixed vegetables is a delicious way to start detoxifying.

The addition of Beetroot - a rich source of potent antioxidants and nutrients gives it a dark red colour which makes the pulao more appetizing. Have it just as it is or with curd / plain dal, its one bowl of wholesome goodness.

             

Ingredients	Quantity
Brown Rice	1 cup
Sliced Onions	1 large onion
Diced Beetroot	1 medium beetroot
Chopped French Beans	250 grams
Diced Carrots	200 grams
Olive Oil	2 tsp
Minced Garlic	2 cloves
Salt	As per taste

Serves: 2-3 persons

Preparation Time: 20 minutes

Cooking Time: 10- 12 minutes

Method:

• Wash the brown rice under running water, drain the water and set aside. I used Dawat Brown Rice – it cooks fast, does not need a pressure cooker and you do not need to soak the rice.
• Wash, chop, dice all the veggies, mince the garlic pods – keep all the ingredients ready. You can add any other vegetable of your choice.

• Take a non-stick / heavy bottom pan; you can also do this in the pressure cooker. Add 2 tsp of olive oil, once hot add the minced garlic, sauté for a minute.

• Now add the vegetables, sauté for 5 minutes or till the vegetables just start to cook.
• Add the washed rice, mix all the ingredients together, add 1 ½ cups of water.

• Add salt, adjust the seasoning, cover and cook for 12- 15 minutes or till the rice is done.

• Serve hot!

Cornflakes Chivda - Spicy Indian Cornflakes Mix

Happy Diwali

The ‘Festival of Lights’ is just round the corner, its one of the biggest, brightest festivals which lights up every household.

I am sooo missing home right now, wish I was celebrating this festival with my parents, my uncles, aunts, granny, friends and their families. Miss my cousins irritating me, my sister trying zillion dresses / combinations before she finalizes her outfit, the Pooja preparations, sweets, exchange of gifts and lots n lots of crackers. 

Well, this is my first Diwali in Bangalore and I am hoping to make this just as special, planning to invite friends over for a meal, have had a good start on my Diwali recipes and have lots n lots of diyas to brighten up my house!

Getting back to foods, as you all know that no festival is complete without food; this one of my all time favourite Diwali savory dish is in the chivda category ‘Cornflakes Chivda – Spicy Indian Mix’. It’s not only a popular Diwali Recipe but can be served with a hot cup of ginger tea or coffee as a snack.

Ingredients	Quantity
Cornflakes (Maize poha)	400 grams
Raw Peanuts	1 cup (1 cup = 200 ml)
Fried Gram	1 cup (1 cup = 200 ml)
Fresh curry leaves	A handful
Slivered dry coconut pieces	I cup (1 cup = 200 ml)
Oil	For deep frying

For the Spice Mix

Ingredients	Quantity
Cumin Powder (Jeera Powder)	3 tbsp
Turmeric powder	1 tsp
Red chili Powder	2 tsp (add more for a spicier mix)
Coriander Powder	2 tsp
Powdered sugar	3/4th  cup (1 cup = 200 ml)
Salt	As per taste

Makes approximately half kg 'chivda' 

Method:

§         Get the spice-mix ready by mixing all the ingredients together; set aside.

§         Next step is to fry the cornflakes; take a heavy bottom pan, heat oil (approximate 2 inches).

Cornflakes / Maize or Corn poha

§         To know if the oil has reached the right temperature, drop a corn flake into the oil, the corn flake will hit the bottom of the pan and rise to the top ‘fried’ in a couple of seconds!

§         Fry all the poha / cornflakes in small batches, you can use a slotted spoon to fish them out from the oil, or use a large metal frying mesh (I used this) to fry, when you use the mesh you don’t have to worry about fishing out the cornflakes!

Using a mesh to fry

§         One fried put them on paper towels to soak excess oil and immediately sprinkle some of the spice mix and powdered sugar on the hot flakes.

§         Continue this process till all the cornflakes are fried.

§         Now, in the remaining oil, fry the dry coconut, peanuts, fried gram and the curry leaves. The curry leaves tend to splutter, so be careful!

Curry leaves

Raw Peanuts going to friedddd!

Dried Coconut pieces

§         Mix these with the cornflakes, and leave this mixture to cool.

§         Once completely cooled, store in an air tight container.

§         Will stay crunchy for weeks in an air tight container, if you don’t finish it off sooner!

Its done

Tips:

§          Be careful while frying with oil, oil tends to splutter when in contact wit water so keep water far far away!

§          You can add – cashews, raisins, pistachios, or any other dry fruit to this mixture.

§          I have a bit of a sweet tooth so I like that hint of sugar, but if you want a pure spicy mix, you can avoid the sugar completely.

§          You can substitute the spice mix with ‘Chaat Masala’.

§          For a ‘low calorie’ version you can use store bought cornflakes – which you have with milk everyday. Take a heavy bottom pan add oil. One the oil is hot; toast the peanuts, curry leaves, dry coconut. Add to it the store bought cornflakes, sprinkle the spice mix. One cooled its ready to eat.