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Pomodoro Lasagne
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
10 Mins
Total Time
25 Mins
Makes
4 null
Ingredients
Main Recipe
6 cooked lasagne sheets
For the Pomodoro sauce
1 cup TOMATO CONCASSE
1/2 cup finely chopped onion
1 tsp finely chopped garlic (lehsun)
1/4 cup chopped basil
2 tsp fresh cream
3 tsp olive oil
salt to taste
For the vegetable mixture
1/2 cup blanched broccoli florets
1/2 cup sliced mushrooms (khumbh)
1/2 cup boiled sweet corn kernels (makai ke dane)
1/2 cup chopped capsicum
2 tbsp oil for cooking
To be mixed for the cream sauce
1/2 cup fresh cream
salt and black pepper (kalimirch) powder to taste
Other ingredients
1/4 cup grated processed cheese
butter for greasing
Method
- Heat the oil in a pan, add the onions and garlic sauté for 3 to 4 minutes.
- Add the tomato concasse, basil leaves, salt and sauté for 4 to 5 minutes.
- Add the cream and mix well.
- Divide the sauce into 3 equal portions and keep aside.
- Heat the oil in a pan, add the capsicum and sauté for ½ a minute.
- Add the remaining vegetables and sauté till the vegetables become dry.
- Add the salt and pepper and mix well.
- Divide the mixture into 3 equal portions and keep aside.
- Place one lasagne sheet on the bottom of a 200 mm. (8") diameter greased baking dish.
- Spread 1 portion of the vegetables over the sheet. Pour 2 tbsp of cream sauce and place another lasagne sheet on it.
- Spread 1 portion of Pomodoro sauce and place another lasagne sheet on it.
- Repeat the same procedure with the remaining lasagne sheets, vegetable mixture, Pomodoro sauce and cream sauce.
- Sprinkle cheese on top and bake in a pre-heated oven at 200°C (400°F) for 15 minutes.
- Serve hot.
Pomodoro Lasagne recipe with step by step photos
Foodie #654706
March 13, 2025, midnight
