I love Garfield. Garfield loves lasagne. So it just proves that I love lasagne.
I used to buy the packaged lasagne sheets till I realised how easy it was to make them at home. They’re easy to make, taste better, and you have full control over what goes in them. I don’t add eggs because I prefer to keep the ingredients to a minimum, but they taste great nevertheless.
These are best for parties. You can make all the items a day before and just assemble them before cooking and serving. That way you’re not stuck in the kitchen while everyone’s chatting away.
Serving size: 1 9-inch tray (good for 2 adults)
- 1 cup refined flour (maida or bread flour)
- ½ cup whole wheat flour (even ragi or millet flour would do)
- 1 cup warm water (adjust according to the dough)
- 2 tbsp olive oil
- 1 tsp salt
- Extra flour for dusting
- A large deep pan full of salted water
- Add both the flours to a large mixing bowl and mix in the salt and oil.
- Slowly start adding water and kneading it. The dough should be firm but malleable. (Not soft like chapati dough).
- Cover and rest for at least an hour.
- Divide the dough into 4 parts so it is easier to work.
- Start rolling each part on a floured surface making sure it’s even on all sides.
- Once you reach the thickness of about one-tenth of an inch, using a knife cut out 4×9 inch strips. Keep on a floured surface till all the flour is used.
- Boil water with salt that should be enough to make the water salty enough to taste it.
- Add one strip of pasta at a time. Once it floats to the surface, it is cooked.
- Keep aside. (Do not layer as I did…they’ll all stick to each other)
- 500gm minced meat (you can substitute it with soya flakes for a vegetarian option)
- 1 cup tomato passata
- 1 onion, chopped finely
- 1 pod of garlic, peeled and chopped
- 2 medium carrots, grated or finely chopped
- 1 beetroot, grated or finely chopped
- Oil for cooking
- Salt & pepper to taste
- In a large pan, heat the oil and sauté the onions on medium heat.
- Add in the garlic and cook for another minute.
- Put in the carrots and beetroot and stir for a minute.
- Add the meat (or soya) and stir till it starts to change colour.
- Put in the passata and seasonings.
- Cover and cook till meat is tender.
- Note that the meat will release water so you might have to dry it out on high heat. The sauce should be thick (not dry) so it doesn’t run over the sheets.
Cauliflower and Cashews White Sauce:
- 10 medium-sized florets of cauliflower
- 15 pieces of cashews
- Salt & Pepper to taste
- Boil the cauliflower, save half a cup of the water and drain the rest.
- Once it cools, grind the cauliflower and the half cup water with the cashews.
- Season and keep aside.
- Grated cheese (I prefer a mix of mozzarella and cheddar)
- Italian herb mix or fresh herbs like Italian basil, oregano, or thyme
- Chilli flakes
- Spread some white sauce at the bottom of the tray then lay out a layer of the lasagne sheets
- Add a layer of the red sauce, then top with the lasagne sheets
- Spread some white sauce and top with the cheese and herbs. (You could add more layers if you are left with extras.)
- Bake in a 180deg C pre-heated oven till the cheese starts to brown…about 20 minutes.
- Slice and scoop all the layers onto a plate to serve.
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