Vegetarian Lasagna

Exotic Vegetable and Tofu Lasagna

Serves -2 

Ingredients

Vegetables - 2 cups (Bell peppers, broccoli, black olives, zucchini)  
Lasagna sheets - 6 small sheets  (Whole wheat recipe)
Olive oil - 1 1/2 tbsp
Tomatoes - 2
Onion - 2 (small - finely chopped)
Tomato puree - 100ml
Basil - Fist full
Garlic - 2-3 cloves
Cheddar cheese - 1/3 cup, grated ( Parmesan/ Ricotta would add more flavour)
Mozzarella cheese - 3/4 cup, grated
Tofu - 100 g, diced
Salt to taste
Mixed herbs seasoning - 1 1/2 tsp

The sauce

Preparation

1. Preheat the oven at 350F/180C 
2. In a pan with 1 tbsp of olive oil , toss all your vegetables and tofu with about 1/2 tsp of salt on medium flame for a couple of minutes until half done and keep aside
3. In a blender add garlic cloves, chopped tomatoes and salt and blend for just about 30 seconds to leave you with a little puree and a few chunks of tomato
4. In a separate pan, take 1/2 tbsp of olive oil and saute the onions to this add your blended mixture and cook. Once done add to this the mixed herbs and some salt (You could add your sauce to your vegetables or make separate layers)
5. In boiling water, cook your lasagna sheets. Fresh sheets cook in less than 4 minutes in boiling water
6. In your chosen pan, pour spoonful of your sauce and spread
7. On the sauce, layer your sheet, sprinkle cheddar cheese, vegetables and then your sauce. Repeat this with as many layers you want. End with a layer of the sheet and cover it with the sauce and a mix of the cheddar and mozzarella
8. Cover with an aluminium foil (well oiled, to avoid the cheese sticking) and bake for 30 minutes or until the cheese has melted. You can take off the aluminium sheet for the last 10 minutes to help the cheese brown. Once done let it stand for 10-15 minutes and then cut into pieces and serve

Lasagna Sheets

Whole wheat lasagna sheets!

Ingredients

Whole wheat flour- 2 cups
Salt - 1/4 tsp
Yogurt - 1/2 cup (Eggs - 02)
Olive oil - 1 tbsp
Water, as needed

Preparation

• In a bowl mix the flour and salt
• Add yogurt in the flour mixture by making a well in the centre and mix well (If using eggs, in a separate bowl whisk your eggs with the olive oil and then  add to the flour by making a well in your flour)
• Knead the dough well till it is soft and fluffy for about 5-10 minutes and cover with a kitchen towel and keep aside for 15-20 minutes
• Now take small portions of the dough with a lot of dry flour on a clean surface and roll it with a rolling pin as thin as possible (close to the thickness of an uncooked papad) and cut into your desired shape

• Repeat this process until you have as many lasagna sheets as you want
• You can precook your lasagna sheets in boiling water for about a few minutes and freeze them in your refrigerator after placing a parchment paper in between the sheets (Fresh sheets will take just about 4 minutes to cook in boiling water)