Grilled Vegetable Lasagne

Grilled Vegetable Lasagne

Ingredients:  

12/10 inches baking tray/hotel tray (Greased)

10-15 pieces of lasagne pasta (cooked- al dente)

1 kg. of tomato sauce (Follow the recipe below)

100 gm. of Jucchini, carrot, onion, red pepper, yellow pepper, parsnip, egg plants (Each)(Small cubes)

{In a big bowl, add ½ cup of olive oil, pinch of salt-pepper & a pinch of oregano leaves-Dried, then add the vegetables, & mix them well and bake it @ 325 Degrees, for 7-8 min, in the oven} Cool it down.

500 gm. of shredded mozzarella cheese

100 gm. of parmesan cheese (Grated)

½ cup of heavy cream

Method:

·         Tomato sauce:

1kg. of canned tomato sauce (any kind), 1 tea spoon of rosemary, oregano, garlic powder/paste, 3-4 bay leaves, 1 tea spoon of sugar, ¼ tea spoon of chilli powder, 1 cup of water, ½ cup of (fresh) basil leaves < chopped>, ½ tea spoon of salt & 1/3 tea spoon of black pepper.

Cook it on a very low heat for about 15 min. Add the cream and whisk it well. Cool it down on ice bath. Discard those bay leaves.

On the tray, pour some of the tomato sauce (Rose). Then, make a layer of the pasta at the bottom. Sprinkle some of the cheese (both kinds), add some vegetables. Add another layer of pasta, but this time do it across, so that it holds it well and stay together. And continue the same process for 2 more layers. And at the end, on top of the lasagne sprinkle the rest of the 2 kinds of cheese. Bake it @ 325 for 15 min. and serve hot with some garlic bread on the side!