Thursday, April 27, 2006

Lasagne-A love at first sight....

 
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It was a few months back that we went to one Italian Restaurant here as part of our occasional gastronomic adventures.There she came to our table...lascivious lasagne...I couldn't resist falling in love with her...truly sensuous.... she was...wanted to meet her again and again...but unfortunately destiny was different...I had to wait for long until yesterday,Pushpa, my husband's colleague,send her to me....(very sweet of Pushpa)and she.... just melted into my mouth...really hot and irressistible! I wanted to really call up Pushpa and ask for the recipe immediately...thought I'll wait...but quite unexpectedly I fumbled upon this recipe today...thought I'll share...but not very sure whether all ingredients are available in India....if yes, do try this...tis worth the risk!

Ingredients

1 Tbsp. olive oil
2 onions\cooked, chopped
2 cloves garlic, crushed
2 carrots\cooked, chopped
2 large sticks celery, chopped
1 red bell pepper\cooked, seeded and chopped
7 oz. mushrooms\cooked, chopped
6 tomatoes\cooked, peeled and chopped
2 Tbsps. tomato paste
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
3/4 cup soft tofu (soya balls)
3/4 lb. lasagna noodles
1/4 cup seasoned breadcrumbs
1-1/2 Tbsps. grated Parmesan cheese



Instructions

Preheat oven to temperature 350°F. Heat oil in a heavy nonstick skillet over medium-high heat. Saut√© next 5 ingredients about 5 minutes until onions are soft. Stir in mushrooms and cook 1 minute. Stir in next 4 ingredients and bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer about 10 minutes or until vegetables are tender. Remove from heat. Beat tofu until smooth. Stir 1/4 cup tofu into vegetable mixture. Cook pasta in a large pot of boiling salted water 7-10 minutes, or until al dente. Drain. Spread a third of the vegetable mixture into a greased 9x13 inch ovenproof dish. Top with 2 sheets of pasta. Continue layering vegetable mixture and pasta, finishing with a layer of pasta. Spread remaining beaten tofu evenly over pasta. Combine breadcrumbs and cheese and sprinkle over lasagne. Bake 50 minutes, or until golden.

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