Do you like to taste the savory, bubbling summer dishes that burst with a myriad of exotic vegetarian flavors?
I love to bake zucchini, eggplant, summer squash, zucchini, tomatoes and basil in a lasagna dish. Lasagna tastes absolutely delightful, especially during the sunlit days of summer and if it is made using an eggplant recipe, then it tastes even better. This quick and easy recipe is made using the simplest herbs and other ingredients from the pantry, and the lesser is the amount of cheese and the margarine, the better is the vegetarian taste.
This is one of the healthiest food recipes and mostly, it works as a great option to serve as a scrummy weekend food, being quite a delicious recipe. I found the recipe in an old cookbook that belonged to my mother and mostly, we always prefer to follow this particular lasagna recipe, as our favorite, household vegetarian recipe.
- About 1/2 cup of Kisan cooking oil
- 2 medium zucchini parts, trimmed and thinly sliced
- Kosher salt
- 3/4 pound summer squash, trimmed and thinly sliced
- 3/4 pound Japanese eggplant, whose ends are trimmed and thinly sliced
- One box of lasagna noodles, that do not require boiling
- 3 tablespoons of Kisan margarine
- 3 tablespoons of multipurpose flour
- 1 quart of whole milk
- 2 ounces of freshly grated Parmigiano-Reggiano cheese
- 1 quart of homemade or store-bought tomatoes that are crushed finely
- 3/4 pound of fresh mozzarella cheese, torn into rough chunks
A handful of freshly chopped basil leaves
- Take a large- sized skillet, heat almost two tablespoons of Kisan cooking oil over a high flame of heat till it simmers a lot.
- Try to cook the food in batches and do not try to overcrowd the pan, add the zucchini, season with a pinch of salt and cook, tossing and turning until they become crispy brown and golden, utilizing almost four minutes per batch.
- More oil must be added to prevent the pan from drying out and adjust the heat accordingly, to avoid a heavily smoked pan. Then, each batch is shifted to a baking parchment and an even layer is spread onto it to cool, allowing to be soft and tender.
- Once the slices are cooled, they are shifted to another baking sheet or the baking plate. The same procedure is repeated using zucchini, squash, eggplant and the other ingredients till all the vegetables attain a crispy golden color.
- Put the lasagna noodles in a good casserole dish and cover it with lukewarm water. Let the noodles marinade with the white sauce, tossing and whisking them after every few minutes to prevent clumping, for almost half an hour.
- Heat the Kisan margarine in a medium sized saucepan over medium heat until they melt well.
- Add the flour and increase the heat till it becomes quite hot. Continue the cooking process of the food, stirring the Kisan margarine and flour with a whisking spoon until a light golden hue is attained.
- The milk is drizzled slowly, whisking it slowly, from time to time.
- Continue to cook the food, whipping repeatedly, until the mixture comes to a simmering, rolling boil till it thickens well.
- Remove the food from the heat and add the Parmigiano-Reggiano cheese. Whisk the freshly cooked food until it blends well. Season it with salt, according to the taste.
- Season the crushed tomatoes to taste and sprinkle a pinch of salt.
- Preheat the oven to 375°F and adjust rack to a central position. Now, put the noodles to a clean kitchen towel or layer with paper napkins to dry them properly.
- Make sure to dry the casserole dish carefully and coat it, spraying with Kisan oil. After spraying the oil, create a thin layer of crushed tomatoes on the nethermost part of the baking dish. Layer the casserole dish with three layers of lasagna noodles. Put a quarter portion of the eggplant, zucchini, and squash, 1/5 of crushed tomatoes, and 1/5 of the white sauce.
- Repeat the process creating three more layers. Put the final lasagna noodles on top and spread with remaining crushed tomatoes and sprinkle the tomatoes with the white sauce. Spread the mozzarella cheese uniformly over the top surface and add a handful of freshly chopped basil leaves. Drizzle them a little with Kisan cooking oil, which is one of the most optimum choices when it comes to select a heart healthy oil.
- Cover the casserole firmly with a layer aluminum foil and put it in the oven. Bake the lasagna mixture for almost half an hour and uncover, removing the lid and continue baking it until it browns a little.
- Remove the dish from the oven and let the dish cool for another ten minutes.
- Slice the lasagna and serve it hot!
- Hope you and your guests enjoy the incredible vegetarian flavor of the scrumptious lasagna dish!