Simple Lasagna (Indian Style)

Lasagne  are wide, flat-shaped pasta, and possibly one of the oldest types of pasta. The word "lasagne" and, in many non-Italian languages, the singular "lasagna", can also refer to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.

Lasagne originated in Italy, traditionally ascribed to the city of Naples (Campania), where the first modern recipe was created and published in Liber de Coquina (the book of cookery), and became a traditional dish. Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, and Parmigiano-Reggiano. In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavored with wine, garlic, onion, and oregano. In all cases the lasagne are oven-baked.
Traditionally, pasta dough prepared in Southern Italy used semolina and water and in the northern regions, where semolina was not available, flour and eggs. Today in Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina (from durum wheat).

Now I am going to prepare a simple Lasagna with readily available ingredients.

                                Simple Lasagna recipe

Recipe Cuisine: Indian|Italian  |  Recipe Category: Lunch
Prep Time:20 mins    |  Cook time: 30 mins     |  Serves:2

Ingredients

Lasagna noodle (strips or sheets) - 5 to 6 sheets

Spring onions - 1/2 cup

Tomatoes - 1 no

Capsicum - 1/2 no

Mushroom -4 nos

Salt  - needed

Cheese mozerella (or) Ricotta -1 cup

Pineapple pieces - /2cup (optional)

Carrot - 1/2 cup

Aluminium foil- 1sheet

Baking tray

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                                                        For The Sauce:

Ginger - 1 goose berry sized

Garlic -3 nos

Red chilly - 1no

Dhaniya seeds - 2 tsp

Cumin seeds - 1 tsp

Pepper -1tsp

* dry roast all these ingredients and grind them into a smooth paste. We need just 2 tsp of this paste.

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 Method:

• First prepare the curry sauce and saute vegetables. So first chop the spring onions, tomatoes, capsicum, mushroom and set aside. The mushroom , the stalk should be removed and the umbrella should be chopped vertically into thin slices , same with the tomatoes.
  
• Next take a pan and add 1tsp oil and saute well the mushroom, cook with lid closed and add little salt. The mushroom should be cooked well. Transfer it to a cup.
  
• Next in the same pan, saute capsicum and carrot slices with little salt and when they cooked well transfer into a cup.
• Now for the curry sauce, Dry Roast all the ingredients in the SAUCE table and grind them into a fine paste. I have prepared it already for my chicken fry so using the remaining paste here.
• Now in the same pan add 1 tsp oil, saute the spring onions, and when cooked add this paste and mix well. Sprinkle some water and keep stirring. When the raw smell goes off add the tomatoes, salt and saute well. Add 1/2 cup water and allow it to boil with lid closed. It should form a sauce texture. set it aside.
  
• Now boil water in a wide vessel, add 11tsp oil and 1tsp salt to it. When its boiling well add the lasangna noodle one by one. Follow the pack instructions for cooking time. Mine took just 10minutes.
  
•  Now when its cooked slowly remove each sheet with any sufficinet laddle and rince it in cold water and spread it on an oil-greased sheet or plate. This is done to prevent all the sheets to get stuck together and also to make it soft.
  
• Now take a baking tray and cover it with alu-foil , grease it with olive oil or any oil. Now strip the sheets into ribbon shaped vertical strips or if ur using ribbon lasanga use the same. Place the ribbons one by one on the foil. Each ribbon should overlap one another by 2 cms layering. Layer it horizontally.
  
• Now add the curry sauce on the lasanga sheets and spread it on all sides evenly.
  
• Now again layer it with lasagna sheets vertically same way as before. Now top up with sauted mushroom pieces and capsicum, carrot pieces.
  
   
• Again give a layer of lasagna noodles horizontally now.Top up with pienapple pieces, this is purely optional. I like pineapple with cheese so I am adding here. Now sprinkle cheese over it, grated or small balls cheese. The topping up is entirely ur wish and depends on ur taste. U can used minced meat or chicken sauted with the curry sauce and add it. Or any vegetable or fruits. The top most layer should be grated cheese. I am adding less cheese coz I like it this way.
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• Now sprinkle oil on top and around and cover it with aluminium foil in a tent shape. Now bake it in oven at 200 to 275 degrees for 30 minutes. 
• Serve it when its warm. It can be reheated another 2 times and also can be placed in fridge. It will remain good for 3 days maximum.
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