Vegetable lasagne, oil free and fiber rich

Lasagna originated in Italy and is probably the oldest form of pasta. It is mostly thin flat pasta sheets, but can come completely ridged or with ruffled edges. It is a comfort food when layered with ragu (ground meat in tomato sauce) and ricotta cheese.

 

 

 

 

 

 

The constituents...

 

 

Lasagna sheets - 5

Water - for cooking lasagna sheets

Green chili - 1

Tomato - 2

Carrot green juice fiber - 3 Tbsp

Oregano - 1/2 tsp

Coriander powder - 1/2 tsp

Kashmiri chili powder - 1/2 tsp

Garam masala - 1/2 tsp

Salt - 1/4 tsp

Pepper - 1/4 tsp

Beans - 150g

Carrot - 1

Green capsicum - 1

Cabbage, shredded - 1 cup

Water - 1/4 cup

 

 

 

 

The directions...

 

 

Boil water with a tad of salt. Gently drop in the lasagna sheets. Cook until al dente. Drain water. Add fresh water to remove any starch and strain the sheets. Set aside for later.

Trim the ends of beans, peel carrot and deseed capsicum. Chop the vegetables into small 1/2 inch pieces. Microwave beans and carrot with some water for 5 minutes.

 

 

 

 

 

 

Heat up a saucepan. Add minced chili. After a few seconds, add roughly cut tomato. Stir for a few minutes. Spoon in the pink fiber of the carrot green juice. Add in the spices; coriander powder, chili powder, garam masala, oregano, salt, pepper along with a splash of water. Mix until the raw smell of the masalas disappear. 

Throw in the beans, carrot, capsicum, cabbage and a splash of water. Intermingle. Toss around for 5 minutes. 

 

 

 

Plate the dish by layering cooked vegetable jumble and lasagna sheets alternatively. And dive in!