Love For Lasagne

Lasagne originated in Italy, in the region of Emilia-Romagna. Traditionally, the dough was prepared in Southern Italy with semolina and water and in the northern regions, where semolina was not available, with flour and eggs. Originally, in Italy, the word “lasagne” did not refer to a food. Lasagne are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagne alternating with fillings. 

 

Lasagne is a culinary dish made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese, and sometimes topped with melted grated mozzarella cheese. It is made with a type of wide, flat pasta, possibly one of the oldest types of pasta. Traditionally, pasta dough prepared in Southern Italy used semolina and water; in the northern regions, where semolina was not available, flour and eggs were used. In modern Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina from durum wheat.

 

Typically, the cooked pasta is assembled with the other ingredients and then baked in an oven. Lasagne is a wide, flat sheet of pasta. Lasagne can refer to either the type of noodle or to the typical lasagne dish which is a dish made with several layers of lasagne sheets with sauce and other ingredients, such as meats and cheese, in between the lasagne noodles.

 

While it is also said that Lasagne originated in Italy during the Middle Ages and have traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery). This recipe was later evolved into the traditional lasagne of Naples ‘lasagne di carnevale’ which is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta or mozzarella cheese and Neapolitan Ragù.

However, what could be considered as the most well-known variation in the world traces back to the Italian region of Emilia-Romagna and is referred to as ‘Lasagne al Forno’. This name refers to the familiar layered dish made with a thick Ragù and béchamel sauce, ricotta or mozzarella cheese, typically flavoured with wine, onion, and oregano.

 

 Although there's no “traditional” number, most lasagne have between three to four layers. Feel free to add more layers to accommodate a large party. However, the majority of chefs agree that every lasagne should have a minimum of three layers. Pasta, seafood, meats, salads and so much more appeal to a wide variety of diners. Lasagne is an especially popular dish from this pantheon of foods, one that is filling, flavourful and flexible enough to be adapted into a number of different approaches. If your dish is deeper, the favorite two-layer lasagne can absolutely transform into a three-layer lasagne by preparing five additional noodles and increasing the cheese mixture by a third (plus, likely a few extra minutes baking, depending on your oven).

 

The concept of lasagne is well versed with us here in India since a long time now and we have also tried to apply a number of fusion ideas to it as well to make it more versatile, tasty, yummy and to suit the spice levels of our foodies and connoisseurs. The desi lasagne done with a mix and match approach has done wonders for those who wish to explore new flavours and ideas when it comes to fusion lasagne. A few of my experiments too worked out very well to meet up a clients need who was looking for tadke wala desi punch lasagne recipes in which we re-created a chicken makhani and olive lasagne, herbed palak paneer lasagne with loads of cheese and marinated green olives, paprika and pine nut soil. Besides, we also did a navratan lasagne, a Kolhapuri mutton lasagne, a thai spiced coconut curry with prawns in a lasagne, pizza pasta lasagne, jeera aloo and schezuan chili pepper lasagne to name a few!

 

Here are a few easy to make concepts with Lasagne for a change!

 

Recipe-1] VEGGIE WONDER LASAGNE

Ingredients:

Lasagne pasta sheets- 12-16 no, boiled.

For the vegetable layer filling:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Green chili-1 tsp chopped

Carrots- ¼ cup chopped

French beans-1/4 cup sliced

Green peas-1/4 cup boiled

Green/red/yellow capsicum-1/4 cup small cubes

Mushroom-1/2 cup sliced

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Water-1/4 cup

White sauce- 2 cups

Tomato sauce-1/2 cup

Capsico/ tabasco sauce-1/2 -1 tsp

Grated cheese- 1 cup

Sliced black and green olives- 3-4 no each

To serve with: garlic bread/ bread rolls 

 

Method:

1. Prepare the pasta sheets by keeping them ready to use.

2. Pre-prep all the vegetables as well and keep them handy.

3. The white sauce, grating of cheese etc to be kept hands on.

4. Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.

5. Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the mix veggies and saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies.

6.Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.

7. Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.

 

Recipe-2] BETWEEN THE SHEETS

Ingredients:

Lasagne pasta sheets- 12-16 no, boiled.

For the bean & vegetable layer filling:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Green chili-1 tsp chopped

Tomato-1/2 cup chopped

baked beans-1 cup tinned

Green peas-1/4 cup boiled

Green/red/yellow capsicum-1/4 cup small cubes

Boiled American corn-1 cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Water-1/4 cup

White sauce- 2 cups

Tomato sauce-1/2 cup

Capsico/ tabasco sauce-1/2 -1 tsp

Grated cheese- 1 cup

Sliced black and green olives- 3-4 no each

To serve with: garlic bread/ bread rolls 

 

Method:

1. Prepare the pasta sheets by keeping them ready to use.

2. Pre-prep all the vegetables as well and keep them handy.

3. The white sauce, grating of cheese etc to be kept hands on.

4. Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.

5. Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the mix veggies and tomatoes, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, baked beans and allow them to cook as well.

6.Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.

7. Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.

 

 

Recipe-3] CHEESY CHICKEN MINCE LASAGNE

Ingredients:

Lasagne pasta sheets- 12-16 no, boiled.

For the chicken mince layer filling:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Green chili-1 tsp chopped

Tomato-1/2 cup chopped

Chicken mince- -1 and half cup

Green peas-1/4 cup boiled

Green/red/yellow capsicum-1/4 cup small cubes

Boiled American corn-1 cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Water-1/4 cup

White sauce- 2 cups

Tomato sauce-1/2 cup

Capsico/ tabasco sauce-1/2 -1 tsp

Grated cheese- 1 cup

Sliced black and green olives- 3-4 no each

To serve with: garlic bread/ bread rolls 

 

Method:

1. Prepare the pasta sheets by keeping them ready to use.

2. Pre-prep all the vegetables as well and keep them handy.

3. The white sauce, grating of cheese etc to be kept hands on.

4. Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.

5. Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the chicken keema and assorted veggies and tomatoes, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, baked beans or any boiled or tinned pulses if being used add in and allow them to cook as well.

6.Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.

7. Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.

 

 

Recipe- 4] FLORENTINE LASAGNE

Ingredients:

Lasagne pasta sheets- 12-16 no, boiled.

For the spinach and cottage cheese layer filling:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Green chili-1 tsp chopped

Tomato-1/2 cup chopped

Spinach blanched and chopped -1 and half cup

Green peas-1/4 cup boiled

Cottage cheese/ paneer-1 cup grated

Green/red/yellow capsicum-1/4 cup small cubes

Boiled American corn-1 cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Water-1/4 cup

White sauce- 2 cups

Tomato sauce-1/2 cup

Capsico/ tabasco sauce-1/2 -1 tsp

Grated cheese- 1 cup

Sliced black and green olives- 3-4 no each

To serve with: garlic bread/ bread rolls 

 

Method:

1. Prepare the pasta sheets by keeping them ready to use.

2. Pre-prep all the vegetables as well and keep them handy.

3. The white sauce, grating of cheese etc to be kept hands on.

4. Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.

5. Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the spinach and assorted veggies and tomatoes, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, cottage cheese and allow them to cook as well.

6.Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.

7. Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.

 

Recipe- 5] LASAGNE ROLL UP DELIGHTS

Ingredients:

Lasagne pasta sheets- 12-16 no, boiled.

For the layer filling:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Green chili-1 tsp chopped

Tomato-1/2 cup chopped

Spinach blanched and chopped -1 and half cup

Sliced Mushrooms-1/4 cup

Cottage cheese/ paneer-1 cup grated

Green/red/yellow capsicum-1/4 cup small cubes

Soya keema cooked-1 cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Water-1/4 cup

White sauce- 2 cups

Tomato sauce-1/2 cup

Capsico/ tabasco sauce-1/2 -1 tsp

Grated cheese- 1 cup

Sliced black and green olives- 3-4 no each

To serve with: garlic bread/ bread rolls 

 

Method:

1. Prepare the pasta sheets by keeping them ready to use.

2. Pre-prep all the vegetables as well and keep them handy.

3. The white sauce, grating of cheese etc to be kept hands on.

4. Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.

5. Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in assorted veggies and tomatoes, add in cooked soya keema, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, cottage cheese and allow them to cook as well.

6.Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, roll them up individually and place them on the dish, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.

7. Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot

Recipe-6] SPICED SAUSAGE LASAGNE

Ingredients:

Lasagne pasta sheets- 12-16 no, boiled.

For the spiced sausage layer filling:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Green chili-1 tsp chopped

Tomato-1/2 cup chopped

Spinach blanched and chopped -1 and half cup

Green peas-1/4 cup boiled

Sliced chicken sausages-1 cup 

Green/red/yellow capsicum-1/4 cup small cubes

Boiled American corn-1 cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Water-1/4 cup

White sauce- 2 cups

Tomato sauce-1/2 cup

Capsico/ tabasco sauce-1/2 -1 tsp

Grated cheese- 1 cup

Sliced black and green olives- 3-4 no each

To serve with: garlic bread/ bread rolls 

 

Method:

1. Prepare the pasta sheets by keeping them ready to use.

2. Pre-prep all the vegetables as well and keep them handy.

3. The white sauce, grating of cheese etc to be kept hands on.

4. Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.

5. Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the spinach and assorted veggies and tomatoes, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, sliced chicken sausages and allow them to cook as well.

6.Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese, and continue layering the lasagne sheets

7. Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.