Recipe of Mario Batali Vegetable Lasanga with Hung Curd and Chedder Cheese

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, vegetable lasanga with hung curd and chedder cheese. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vegetable Lasanga with Hung Curd and Chedder Cheese is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Vegetable Lasanga with Hung Curd and Chedder Cheese is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have vegetable lasanga with hung curd and chedder cheese using 26 ingredients and 27 steps. Here is how you can achieve that.

The ingredients needed to make Vegetable Lasanga with Hung Curd and Chedder Cheese:

1. Take lasanga sheet(10*2.5)" size
2. Make ready medium sized Eggplant
3. Prepare big red Bell pepper
4. Make ready big green Bell pepper
5. Take For Tomato kidney bean sauce-
6. Get big Tomatoes
7. Take red Kidney bean (can)
8. Make ready Tomato ketchup
9. Take medium sized Onion
10. Prepare Ginger-Garlic paste
11. Take Kashmiri red Chilli powder
12. Get Curry powder
13. Get Garam masala powder
14. Get kasuri methi
15. Prepare Olive oil+ more to roast the vegetables
16. Take as per taste Salt and sugar
17. Prepare For White sauce-
18. Get hung Curd
19. Prepare large Eggs
20. Get chopped Coriander leaves/Parsley
21. Get as required Salt and crush black pepper
22. Get Other Ingredients-
23. Prepare Cheddar cheese
24. Make ready As required Chopped Coriander leaves to garnish
25. Prepare as required Sufficient salt water to cook Lasanga
26. Prepare baking dish of (10*7)" size

Instructions to make Vegetable Lasanga with Hung Curd and Chedder Cheese:

1. Finely chop tomatoes and onions.
2. Heat olive oil in a big pan and add in chopped onion.
3. Saute for 3-4 minutes and then add in ginger-garlic paste.
4. Saute for another minute and then add in chopped tomatoes.
5. Stir and add in the spice and seasonings like Kashmiri red chilli powder, curry powder, garam masala powder and salt.
6. Cook until oil starts separating from mixture. Now it's time to add in canned red kidney beans with its liquid. Also add in tomato ketchup.
7. Mix well. Add 1/4th cup of water. Also add in a small piece of beetroot to add the colour to the sauce. It's just optional step.
8. Cover and simmer for 10 minutes. Add in little sugar to enhance the taste.
9. At last add in 1 teaspoon of kasuri methi.Delicious sauce is ready now. Set aside.
10. Now prepare the vegetables. For that cut eggplants and bell peppers in thin slices.
11. Roast them for 3-4 minutes with little olive oil.
12. For the cheese sauce take 400g of hung curd and 2 eggs in a mixing bowl. I used hung curd to make the lasanga in a healthy way. You can use cream cheese or processed cheese also.
13. Also add in chopped coriander leaves, black pepper crush and salt. Mix well and keep aside.
14. Heat sufficient salt water to a big vessel to boil the lasanga sheets.
15. Boil the sheets for 7-8 minutes or until the lasanga sheets are al dante (80%cooked).
16. Transfer to a dish carefully.Be careful not to stick the sheets together.
17. Take a baking dish and start assembling the ingredients of lasanga.
18. First spread some tomato bean sauce at the bottom of the dish.
19. Next spread a layer of roasted eggplant followed by roasted bell peppers.
20. Now spread the hung curd sauce to cover the vegetables.
21. Over the hung curd spread chedder cheese sheets as required.
22. Next cover the cheese layer with cooked lasanga sheets.
23. Repeat the layers again from tomato bean sauce to lasanga sheets. At the topmost layer I garnished with hung curd sauce, cheddar cheese, tomato bean sauce and some chopped coriander leaves. You can also use mozzarella cheese at the top.
24. Cover the dish with aluminium foil and bake in preheated (10minutes) oven for 30 minutes at 180 degree C.
25. After 30 minutes, remove the foil and bake for more 5-6 minutes. Your Lasanga is ready now.
26. Remove from oven, let it cool for 10 minutes.
27. With a knife slice in squares and enjoy.

So that is going to wrap it up for this exceptional food vegetable lasanga with hung curd and chedder cheese recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!