One dish that was easy, flavorful and relished by my family…this one! It combined two of our favorite dishes in one. Baked for my son’s birthday, he relished it very much.
10 sheets of lasagna
500 gms of spicy pasta sauce
1 large Aubergine chopped
1 zucchini chopped
1 cubed onions
200 ml white sauce
1/2 cup tomato purée
1 tbsp chopped garlic
2 tbsp olive oil
1/4 cup basil
Salt
1 tsp Italian spices
1/2 cup grated cheese
METHOD
1. Mix all the chopped vegetables with salt, pasta sauce, tomato purée, garlic, oil, spices and salt.
2. Put half the vegetables in a baking dish and line it with 5 of the pasta sheets.
3. Pour half the white sauce and spread well. Sprinkle half the cheese. Put few basil leaves.
4. Layer another one on top the same way. Sprinkle cheese and crushed chilies for extra spice.
5. Put it into a hot oven preheated at 200 deg C.
6. Bake for 45 mins, cover half way it it starts to brown. The liquid will cook the pasta well.
7. Sprinkle more cheese and bake for another 10 mins. Push the sides down as they tend to curl up.
8. Once done, remove from oven and keep it to rest for 15 mins outside. This helps the lasagna to come together and not fall apart.
9. Cut and serve hot with fresh basil leaves on top. Enjoy with a glass of wine!
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