Layered Vegetables ala Lasagne
Layered Vegetables ala Lasagne
Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 20-25 minutes
Category: Veg
Extremely healthy extremely tasty, each vegetable adds its own flavour.
Cooking Time: 15-20 minutesServings: 4 Preparation Time: 20-25 minutes Category: Veg
Ingredients
| • | Potatoes,peeled | 3-4 medium |
| • | Button mushrooms,sliced | 15-20 |
| • | Green capsicums,roasted | 3 |
| • | Red pumpkin (bhopla/kaddu) peeled and thinly sliced | 300 grams |
| • | Fresh spinach leaves (palak) stems trimmed | 15-20 |
| • | Red capsicums,roasted | 2 |
| • | Olive oil | 6 tablespoons |
| • | Onions,sliced | 4 medium |
| • | Sea salt | to taste |
| • | Crushed black peppercorns | to taste |
| • | Cornflour/ corn starch | 3 tablespoons |
| • | Garlic,chopped | 1 tablespoon |
| • | Rosemary | 1 sprig |
| • | Fresh thyme | 1 sprig |
Method
Preheat oven to 180° C. Brush the spring form tin with little oil. Thinly slice potatoes vertically. Heat 2 tbsps olive oil in a non stick wok. Add onions and saute.
Arrange the potato slices at the base of the spring form tin in a layer. Sprinkle some sea salt and crushed black peppercorns over them. Sprinkle some black peppercorns over the onions in the wok. Add mushrooms and saute.
Break the roasted green capsicums and place them over the potato slices. Sprinkle salt and some cornstarch. Saute the mushrooms till all the moisture evaporates. Spread half of this mixture over the capsicums. Arrange some pumpkin slices and spinach over the capsicums. Sprinkle some cornstarch.
Add garlic to the onion-mushroom mixture remaining in the wok and saute and put this over the layers in the spring form tin. Arrange some of the remaining pumpkin slices along the edge of the tin leaving a little space in the centre.
Tear the roasted red capsicums and keep them in the centre. Cover them with the remaining pumpkin slices. Sprinkle rosemary, thyme on top. Drizzle remaining olive oil and salt. Cover the tin with 3 layers of aluminium foil. Over that place a brick covered with aluminium foil and press lightly.
Keep the tin with the brick in the preheated oven and bake for 1 hour. Take it out of the oven and let it stand for some time. Slice and serve warm.
Preheat oven to 180° C. Brush the spring form tin with little oil. Thinly slice potatoes vertically. Heat 2 tbsps olive oil in a non stick wok. Add onions and saute.
Arrange the potato slices at the base of the spring form tin in a layer. Sprinkle some sea salt and crushed black peppercorns over them. Sprinkle some black peppercorns over the onions in the wok. Add mushrooms and saute.
Break the roasted green capsicums and place them over the potato slices. Sprinkle salt and some cornstarch. Saute the mushrooms till all the moisture evaporates. Spread half of this mixture over the capsicums. Arrange some pumpkin slices and spinach over the capsicums. Sprinkle some cornstarch.
Add garlic to the onion-mushroom mixture remaining in the wok and saute and put this over the layers in the spring form tin. Arrange some of the remaining pumpkin slices along the edge of the tin leaving a little space in the centre.
Tear the roasted red capsicums and keep them in the centre. Cover them with the remaining pumpkin slices. Sprinkle rosemary, thyme on top. Drizzle remaining olive oil and salt. Cover the tin with 3 layers of aluminium foil. Over that place a brick covered with aluminium foil and press lightly.
Keep the tin with the brick in the preheated oven and bake for 1 hour. Take it out of the oven and let it stand for some time. Slice and serve warm.
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