I made Lasagna with vegetables with different layers than repeating the same (for a change...Yes simple and earthy layers :)
Vegetables Used:
Shredded Carrot-1/2 cup
Mushroom, Green Beans, Spinach (Well-Washed and Cut)-2 cups
Red Onions (Cut in Disc shape)-1/2 Cup
Jalapeno Peppers-(medium sized)-2 (if you want it spicy!!:))
Cherry Tomatoes (Cut in to Two)-1 Cup
Garlic ( Thinly Sliced)-2 tsp
Sauces Used:
Marinara Sauce-12 oz
“Three Cheeses” Marinara Sauce-6 oz
Hunt’s Tomato Paste-6 oz
Seasoning:
Celery Salt -1 tsp
Paprika Powder-1 tsp
Thyme-1/2 tsp
Italian Seasoning -1/2 tsp
Garlic Powder -1 tsp
Salt-as per pref (for Soaking Lasagna, for all layer Preparation)
Pepper-1 Tsp
Mozzarella Cheese (You can use Ricotta and Parmesan cheese along with it, but I used only one kind of cheese)-1 full Cup
Base: 1/2 Stick of Butter for sautéing and Greasing Lasagna Pan Base.
White Sauce(To 1 tsp of butter, add 2 tsp of all –purpose flour and allow it to cook for 5-6 minutes
Add salt as per Ur pref).I used ½ cup of light white sauce.
Lasagna: Cook Lasagna according to the cooking direction mentioned at the back of the packet.
• You could Boil in uncooked lasagna in salt water (In a large Stock Pot) for 10 minutes
• Else, the Easy way is to soak the lasagna noodle sticks in hot water for 10-15 minutes while you prepare the layering Ingredients.
• I did not do either of it, as I placed the raw noodle by sprinkling a pinch of salt and layered them up. Even here Lasagna got cooked, juz that the cooking time increased by 20 minutes than original. (45minutes+20 minutes extra)
Layering Preparation:
1. In a large Skillet, to a Tsp of Butter, Add Sliced Garlic, the Cut Tomatoes, toss it slightly so that the tomatoes are not over cooked/mashed.
2. Add Celery Salt, Thyme Italian Seasoning, and Garlic Powder and allow it cook for 5 minutes.
3. To 1 tsp of Butter, Sauté the shredded Carrots with a pinch of Lime juice for 5 -6 minutes in high flame and keep it aside
4. To I tsp of Butter, add Mushrooms, Spinach and Beans and sauté it well with a Pinch of Salt and Paprika Powder, Pepper .Don’t add water as mushroom and Spinach will ooze out some water and the mixture will absorb the spices well.
5. In the same skillet, sauté the onions and 1 jalapeno pepper and cook till the onions shrink inside the mixture.
Now:
Settle Down with all of the Ingredients by your side:
Start layering:
As I extended the cooking Time, I did not soak the lasagna in hot water .But remember to do it before placing them on the lasagna pan so as to reduce the cooking time.
I used an aluminum tray for lasagna preparation.
• Fill the base with generous amount of marinara Sauce
• Next arrange the lasagna on the top of the sauce filling the space. Sprinkle a pinch of salt if necessary.
• Now add the mushroom-spinach layer all over.
• Add a portion of 3 cheese marinara sauce; again add another thin layer of white sauce.
• Now the next layer, shredded carrots.
• Add the Tomato paste with Onions on the top of these carrots.
• Another Layer of Lasagna Noodles all over
• Place the pretty Tomatoes on the top of Noodles
• Sprinkle Parmesan Cheese on these tomatoes.
• Combine the remaining Marinara sauces (both the Tomato Basil Marinara and Three Marinara Sauce) and add the final layer
• Place the jalapeno peppers depending on Ur taste and lenience on peppers...hehehe…
• Finally sprinkle the rest of the Mozzarella Cheese.
• Cover it with aluminum foil.
• Preheat the oven to 350 degree Fahrenheit (usually 10-15 min).
• Place the pan in the middle layer of the grill and let it sit there for another 45 minutes
• Carefully hold the HOT pan and allow it to cool for 5 minutes, make squares and serve:)
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