Lasagna love

Comfort food is perhaps at its most comforting when swathed in cheese and carbs. So, dig into these lasagna recipes and indulge in some thoroughly satiating me-time!

Mutton and eggplant curry lasagna

Ingredients

For the meat sauce:

Olive oil, 1/2 cup Onions, chopped, 2 Minced mutton, 1/2 kg Celery , chopped, 50 gm Garlic, finely chopped, 2-3 cloves Carrot, chopped, 1/2 Tomato puree, 1 cup Red wine, 1 cup Tomatoes, 2 Rosemary, 2-3 leaves Basil, 4-5 leaves

For the eggplants: Eggplants, 2 Green chilli, 1 Vinegar, 1/2 cup Olive oil, 1/2 cup Chilli flakes to taste Bay leaves, 2-3 White pepper, a pinch

For the lasagna: Water, 6 cups Lasagna sheets, 4 Olive oil, 1/2 cup Parmesan cheese, grated, as required Mozzarella cheese, grated, as required Butter, melted, 1 cube

Method Take a pot, add 1/2 cup of olive oil, minced meat, half the chopped onion, celery, garlic, carrot, tomato puree, red wine, tomatoes and leave it to cook. Garnish with basil and rosemary. Meanwhile, take a plate, 1 bay leaf, chopped eggplant, salt, chilli flakes, vinegar, olive oil and white pepper. Mix well. Heat a pan and fry the same. Set aside. In a pan, boil 6-7 cups of water. Add lasagna sheets for a few minutes, take out and drizzle with olive oil. In a flat bowl, spoon a layer of the meat sauce followed by the eggplant mix and then some cheese. Add a lasagna sheet followed by the cheese. Drizzle with butter and sprinkle with rosemary. Bake in an oven at 130 degrees C for 30 minutes. Serve hot.

Recipe courtesy chef Manoj, Locale Cafe and Bar

Wild mushroom lasagna Ingredients Lasagne sheets, as required Water chestnuts, 100 gm Pimentos, 100 gm Wild mushrooms, 100 gm Onions, chopped, 50 gm Tomato concasse, 100 gm Bechamél sauce, 100 ml Extra virgin olive oil, 100 ml Blue cheese, 50 gm Mozzarella cheese, 100 gm Butter, melted, 1 tbsp Dried oregano to taste Salt to taste Freshly cracked pepper to taste

Method Pre-heat an oven to 200 degrees Celsius. In a large pan, heat the olive oil. Add half the mushrooms, water chestnuts and sauté till golden. In another pan, sauté the onions and the pimentos with some olive oil until soft and wilted. Add the sautéed mushrooms and water chestnuts and combine well. Season with salt and freshly cracked pepper. Add the tomato concasse and cook. Ensure that the vegetables remain crunchy. Season with oregano and melted butter and remove from heat. In a rectangular dish, spread a layer of béchamel sauce. Layer with lasagna sheets, followed by the mushroom and water chestnut mixture, more béchamel and finally the cheese. Cover with lasagna sheets again and repeat the process, finishing the layering with a lasagna sheet, a good covering of white sauce and a sprinkling of cheese. Bake for 35 to 40 minutes until cooked through and the topping is bubbling and golden. Serve hot.

Recipe courtesy chef Subrata Debnath, Vivanta by Taj Gurgaon

Thai smoked chicken lasagna Ingredients Smoked chicken, 600 gm Garlic, minced, 7-8 cloves Olive oil, 2 tbsp Chicken stock, 1/4 cup Butter, 2 tbsp Onions, finely chopped, 2 large Thai red curry paste, 3 tbsp Button mushrooms, finely diced, 8-10 Coconut cream, 1/2 cup Lasagna sheets, cooked al dente, 9 Cheddar cheese, grated, 1/3 cup Salt and pepper to taste

Method In a mixing bowl, combine the smoked chicken with salt, pepper and garlic and toss well. Set aside for 5 to 6 minutes. Heat the olive oil in a pan over medium heat; add the marinated chicken and cook for 4 to 5 minutes or till the chicken is tender, adding stock (if required). Remove from heat and set aside. Heat butter in a large pan over medium heat, add the onions and sauté till translucent. Add the red curry paste and sauté till very fragrant. Add mushrooms, cooked chicken and coconut cream, and cook till the sauce just coats the chicken. Add salt and remove from heat. Preheat an oven to 150 degrees Celsius. Arrange 3 lasagna sheets in a large well-greased baking tray. Spread half the chicken mixture over them and cover with 3 more sheets. Spread the remaining chicken mixture over this and cover with the remaining lasagna sheets. Evenly sprinkle cheddar over this and bake for 8 to 10 minutes or till the cheese melts and turns light brown. Serve hot with garlic bread and a salad of your choice.

Recipe courtesy chef Ashish Singh, Café Delhi Heights

Barbeque chicken lasagna roll ups Ingredients For the roll-ups: Uncooked lasagna noodles, 16 Cream cheese, softened, 500 gm Cheddar cheese, shredded, 2 cups Cajun seasoning, 1 tsp Eggs, slightly beaten, 2 Chicken, cooked, deboned and chopped, 3 1/2 cups Green onions, finely chopped, 1 cup

For the sauce: Barbecue sauce, 2 cups Cheddar cheese, shredded, 2 cups Green onion greens, sliced, 1/4 cup Ranch dressing, 1/4 cup Salt to taste

Method Cook the lasagna noodles in hot water, adding the desired amount of salt. Drain and rinse with cold water. Beat the cream cheese, 2 cups shredded cheddar cheese and the cajun seasoning. Add the eggs, one at a time, beating after each addition. Stir in the chicken and finely chopped green onions. Spread slightly less than 1/3 cup of this chicken mixture along the centre of each cooked lasagna noodle. Roll up firmly and place seam side down in a pan; cover loosely with foil. Freeze for 30 minutes or until firm. Heat an oven to 350 degrees F. Place the roll-ups in it, and pour 1 cup barbecue sauce over them. Bake for 40 to 50 minutes or until hot and bubbly. Remove the foil and sprinkle 1 cup of shredded cheddar cheese over it immediately. Bake uncovered for another 3 to 5 minutes. Sprinkle with green onion greens, let stand for 5 minutes and then serve drizzled with ranch dressing.

Recipe courtesy chef Gajendra Singh, DRAMA Upside Down Bar