Don't know the reason why I am fascinated to all these Italian recipes ? Today my Italiano soul is making Spinach Corn Lasagna. Its a vegetarian version of the original bolognese sauce which is widely used in these kind of casserole/pasta dishes. Spinach and corn are layered in between the pasta sheet with spicy tomato sauce and loads of cheese. Once baked the oozing melted cheese make it a yummy and divine.
Ingredient:
Lasagna Sheet: 6 sheets (Ready-made)
Baby Spinach: 200gms
American sweet Corn: 1/4 cup
Tomato puree: 4 table spoon
Tomato: 2 medium
Yellow Onion: 1 medium
Garlic: 4 cloves
Salt to taste
Black pepper
Dried oregano
Dried basil
Ricotta cheese: 2 table spoon
Mozzarella cheese
Parmesan cheese
Olive oil
Method:
1) Boil the Lasagna Sheet and put it in the cold water once done. Keep it aside
2) Blanch the spinach leaf and make its puree. Heat some oil in a pan, add crushed garlic. Stir and add the spinach puree & corn. Time to add ricotta cheese and pinch of dried basil . Mix well, season with salt and pepper. Keep aside.
3) Heat some more oil, add crushed garlic and oregano. Add finely sliced onion stir it for a minute and add some finely sliced tomato Season it with salt and pepper. Cover and cook for 2-3 minutes. Add tomato puree and cook for another couple of minute. Keep aside.
4) Time to assemble the dish. Take a oven proof baking dish. Layer it with butter or olive oil. Put the first sheet of pasta top it up with tomato sauce. Add some mozzarella cheese over it. Put the second sheet and spread the spinach sauce. Repeat the process to get the desired thickness. Spread some tomato sauce on the top layer and grate a layer a Parmesan over it.
5) Cover it loosely with a foil and bake for 15 minutes at 180 degree Celsius. Remove the foil and bake it again for 15 minutes at 180 degree unless cheese start melting and forming a brown crust. Enjoy it hot with your favourite bread.
BON APPETIT...
Ingredient:
Lasagna Sheet: 6 sheets (Ready-made)
Baby Spinach: 200gms
American sweet Corn: 1/4 cup
Tomato puree: 4 table spoon
Tomato: 2 medium
Yellow Onion: 1 medium
Garlic: 4 cloves
Salt to taste
Black pepper
Dried oregano
Dried basil
Ricotta cheese: 2 table spoon
Mozzarella cheese
Parmesan cheese
Olive oil
1) Boil the Lasagna Sheet and put it in the cold water once done. Keep it aside
2) Blanch the spinach leaf and make its puree. Heat some oil in a pan, add crushed garlic. Stir and add the spinach puree & corn. Time to add ricotta cheese and pinch of dried basil . Mix well, season with salt and pepper. Keep aside.
3) Heat some more oil, add crushed garlic and oregano. Add finely sliced onion stir it for a minute and add some finely sliced tomato Season it with salt and pepper. Cover and cook for 2-3 minutes. Add tomato puree and cook for another couple of minute. Keep aside.
4) Time to assemble the dish. Take a oven proof baking dish. Layer it with butter or olive oil. Put the first sheet of pasta top it up with tomato sauce. Add some mozzarella cheese over it. Put the second sheet and spread the spinach sauce. Repeat the process to get the desired thickness. Spread some tomato sauce on the top layer and grate a layer a Parmesan over it.
5) Cover it loosely with a foil and bake for 15 minutes at 180 degree Celsius. Remove the foil and bake it again for 15 minutes at 180 degree unless cheese start melting and forming a brown crust. Enjoy it hot with your favourite bread.
BON APPETIT...
Looks delicious, Ruchi! Will surely try this one :)
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