June 14, 2013

Corn Capsicum Lasagna

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I am sure,each one of us have a special liking towards cooking pasta-- the comfort dish. Its a quick meal and also sumptuous.Compared to the normal pastas,I somehow have developed a liking towards LASAGNA. Earlier I was very skeptical about even trying to taste this Cheesy Layered Dish smeared with tomato sauce until my hubby forced me to try and thanks to him.. I now LOVE this dish.
The recipe below is my version of making vegetarian lasagna.You can adjust the filling as per your taste. Vegetables like cauliflower,broccoli,mushrooms can also be added . For the non veg lovers,chicken,fish,eggs can be used as per their taste.

Preparation Time :  20 -30 mins
Cooking Time : 30 mins
Baking Time : 15 mins


8-10 pasta / lasagna sheets
1/2 cup mozzarella cheese grated
1/2 cup cheddar cheese grated
2 tbsp olive oil / any cooking oil
Baking Tray

For Spinach Puree
1/2 a bunch of spinach leaves
2-3 green chillies
small piece of ginger

For Tomato Sauce
2-3 medium sized tomatoes finely chopped
1 onion chopped
1 tsp oregano
1/2 tsp garlic paste
1 tsp finely chopped fresh parsley /coriander
1 tsp red chilli powder / paprika
1/2 tsp  sugar
salt to taste

For the Filling
1 capsicum chopped
2-3 carrots grated
1/2 cup sweet corn kernels
1 tsp pepper powder


  •  Pasta  / Lasagna Sheets

    • Boil the pasta sheets as per the instructions on the product box.
    • Run the pasta sheets under cold water in a colander to remove the starch completely and keep aside.
  • Tomato Sauce
    • In a skillet,heat about 2-3 tsp of olive oil and saute the onions and garlic paste until tender.
    • Add in the chopped tomatoes,salt,sugar,chilli powder/paprika,oregano,parsley/corriander and saute well until the tomatoes turn soft and mushy.
    • Pour in about 2 cups of water add required salt and sugar and bring to a nice boil.
    • This sauce will not be thick like the pasta sauce but of a running consistency.

  • Spinach Puree
    • Wash and clean the spinach well and blanch it along with ginger,green chillies,pinch of salt and sugar with minimal water.
    • Run this blanched spinach leaves under cold water. This helps retain the fresh green color.
    • Blend into a fine puree and keep aside.

  •  Veggie Filling
    • In a skillet,add about a 1 tsp of olive oil,saute the capsicums,grated carrots and boiled sweet corn .
    • Donot over cook,let the crunchiness of the vegetables be present.
    • Add required salt and freshly ground pepper powder and keep aside.

  •  Arranging the Pasta and Baking
    1. Preheat the oven to 375 F
    2. Grease a baking dish and pour about 1 tbsp on tomato sauce at the base.
    3. Arrange the pasta sheets to form the first layer of the lasagna.
    4. Spread some tomato sauce  on the pasta.
    5. Spread some cheddar cheese and spread some spinach puree on it.
    6. Again place another layer of  pasta sheets and spread the vegetable filling on it .
    7. Repeat steps 2-5 until all the cooked pasta sheets and fillings are used up.
    8. Remember to reserve pasta sheets to form the top most layer.
    9. Spread the mozzarella and cheddar cheese all over the pasta on the topmost layer and garnish with some fresh basil leaves or coriander . Using basil / coriander / parsley is purely optional. There is amazing flavor when the fresh herbs are used.
    10. Put it in the oven for baking and bake for 10-15 mins.
    11. Take off the oven,carefully cut the lasagna taking care about the layers and serve hot.

  • Stove Top Method
    • Grease a deep pan and arrange the pasta sheets in the same way as mentioned above.
    • Cover the pan and cook on slow fire until the cheese begins to melt and spreads all over.

Serving Suggestion
You can spread the tomato sauce as a base and place the lasagna over it while serving.

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