Winter.. has been too prolonged this time. Its April and we are still reeling under the cruel cold. Yesterday, it was almost dinner time, I need to set an alarm now a days for 7:00p.m, because its all nice and bright outside and I almost forget that we are close to having dinner. So with the cold weather outside, I was looking for some Nirvana, food wise of-course and I have been thinking of a thousand-layer lasagna for long now ;) (only if there were people I could serve up to). I had some nice whisper thin lasagna's lying around for long now, and had finished up with those fresh mushrooms in the morning. So All I was left with was some Aubergine. Aubergine is a classy accompaniment in any lasagna, i'm sure you all will agree with that. I hunted for more ingredients in the refrigerator, and found this paste called the Ajvar, a fine puree of Bell Peppers and Aubergine. I had picked this up from the regular supermarket. And there was My Cheese... Everybody who loves cheese, thinks he/she is the person who loves cheese the most no??
Yeah, so finally, I had
10 sheets of see-through Lasagna
Ajvar - you can make this at home also (just lightly cook the peppers and aubergine, blend them with red chillies)
The Bechamel Sauce (I made this with flour, butter, milk, a little wine, a dash of garlic and salt)
finely sliced (lengthwise) Aubergine -1 no
Finely sliced (lengthwise) Potatoes - 3 medium size
Cheeeeeeeeeeese
How did I do it?? Here it goes,
First I soaked the 10 Lasagna sheets in Luke warm water for around 10 minutes. After 10 minutes removed the lasagna sheets and freed it from all the dripping water.
I preheated my oven to 200 deg C.
I got the Bechamel sauce ready, and added 4 spoons of spiced Ajvar Paste and gave it a good boil.
My Square ceramic dish was greased with butter and kept aside. I lined the bottom most layer with Sliced potatoes, till the bottom of the dish was completely covered.
I layered the just moist Lasagna sheets... over it went the Bechamel'ed sauce, then the Aubergine and a little bit of cheese. Over it, I again set the Lasagna sheets with Aubergine, the sauce (how much of sauce you want over each layer, is a choice I leave it to you). Yes, the last layer, shall be, shall be Cheeeesed up. It feels tooo rich and indulgent.
Bake this for exactly 40 minutes and once done, I advise you to not waste any further time. Sit down and enjoy the meal.
Yeah, so finally, I had
10 sheets of see-through Lasagna
Ajvar - you can make this at home also (just lightly cook the peppers and aubergine, blend them with red chillies)
The Bechamel Sauce (I made this with flour, butter, milk, a little wine, a dash of garlic and salt)
finely sliced (lengthwise) Aubergine -1 no
Finely sliced (lengthwise) Potatoes - 3 medium size
Cheeeeeeeeeeese
How did I do it?? Here it goes,
First I soaked the 10 Lasagna sheets in Luke warm water for around 10 minutes. After 10 minutes removed the lasagna sheets and freed it from all the dripping water.
I preheated my oven to 200 deg C.
I got the Bechamel sauce ready, and added 4 spoons of spiced Ajvar Paste and gave it a good boil.
My Square ceramic dish was greased with butter and kept aside. I lined the bottom most layer with Sliced potatoes, till the bottom of the dish was completely covered.
I layered the just moist Lasagna sheets... over it went the Bechamel'ed sauce, then the Aubergine and a little bit of cheese. Over it, I again set the Lasagna sheets with Aubergine, the sauce (how much of sauce you want over each layer, is a choice I leave it to you). Yes, the last layer, shall be, shall be Cheeeesed up. It feels tooo rich and indulgent.
Bake this for exactly 40 minutes and once done, I advise you to not waste any further time. Sit down and enjoy the meal.
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