How to make Carrot Pumpkin and Yogurt Lasagna -
Superbly nutritious lasagna.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Carrots (गाजर), Pumpkin (लाल कद्दू)
Cuisine : Italian
Course : Noodles and Pastas
You can also find more Noodles and Pastas recipes like Shrimp, Leek and Spinach Pasta Khao Suey - SK Khazana Indo Chinese Chopsuey Burnt Garlic Noodles
Carrot Pumpkin and Yogurt Lasagna Recipe Card
Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
Prep Time : 11-15 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Carrot Pumpkin and Yogurt Lasagna Recipe
Carrots cut into small pieces and blanched 2 medium
Pumpkin peeled, cut into small pieces and blanched 1/4 medium
Buttermilk 1 1/2 cups
Lasagna sheets boiled 5
Extra virgin olive oil 2 tablespoons + for drizzling
Whole wheat flour (atta) 6 tablespoons
Grated processed cheese 5 tablespoons
Salt to taste
Vegetable stock 4 tablespoons
Mixed dried herbs 1 teaspoon
Breadcrumbs 4 tablespoons
Crushed black peppercorns for sprinkling
Green and red capsicum curls for garnishing
Method
Step 1
Preheat oven to 180º C.
Step 2
To make white sauce, heat extra virgin olive oil in a non-stick pan, add whole wheat flour and sauté lightly. Add buttermilk and whisk rapidly so that no lumps are formed. Add 2 tbsps grated processed cheese and mix well. Add salt and mix well. Cook till the sauce thickens.
Step 3
Spread 4 tbsps white sauce in a baking dish and place 2 lasagna sheets over it.
Step 4
Blend carrot and pumpkin with vegetable stock and dried herbs to a smooth paste.
Step 5
Spread 2 tbsps carrot-pumpkin mixture over the lasagna sheets in the baking dish, spread 2 tbsps breadcrumbs and 1 tbsp grated processed cheese. Place 2 lasagna sheets over the cheese, spread 2 tbsps white sauce, sprinkle crushed peppercorns and place 1 lasagna sheet. Spread remaining carrot-pumpkin mixture and 2 tbsps grated processed cheese and drizzle a little extra virgin olive oil.
Step 6
Place the dish in the preheated oven and bake for 25 minutes.
Step 7
Remove the baking dish from oven, halve the lasagna, place them on a serving plate, garnish with green and red capsicum curls, sprinkle crushed peppercorns and serve hot.
Nutrition Info
Calories : 1981 Kcal
Carbohydrates : 67.8 gm
Protein : 503 gm
Fat : 60 gm
Other : 29.3
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
