Veggie Lasagna

Vegetable Lasagna Primavera with Cheese Sauce

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Lasagna baked with vegetables and pasta sauce and served with a creamy Parmesan cheese sauce. When I ate this lasagna primavera at Olive garden just loved it. So had tried to imitate that dish.

Ingredients:	Quantity
Lasagna	4-5 sheets
Zucchini finely chopped	1 nos
Squash finely chopped	1 nos
Roasted Red Pepper chopped	1 nos
Roasted Garlic finely minced	2 tbsp
Pasta Sauce*	1 cup (or as needed)
Grated Mozzarella Cheese	2-3 tbsp
Grated Parmesan Cheese	1-2 tbsp
Fresh Basil Finely Chopped	1-2 tbsp
Dried Oregano	1/2 tsp
Dried Thyme	1/4 tsp
Pepper Powder	To season
Salt	To taste
Olive Oil	1-2 tbsp
Parmesan Cheese Sauce	To serve
Fresh Parsley Chopped	To Garnish

Preparation:
1) Cook Lasagna according to package instructions. Preheat oven to 375°F.
2) Mix the chopped zucchini, squash, roasted peppers, roasted garlic, little olive oil, salt and pepper.
3) Brush a baking tin with olive oil and layer the pasta sauce and layer it with a cooked lasagna sheet.
4) Add the mixed vegetables and little pasta sauce. Repeat the Lasagna and vegetable layers.
5) Complete it with sprinkling grated mozzarella and Parmesan cheese.
6) Cover it with a foil and bake it for 40 Min's and then remove the cover and bake it for another 5-10 Min's.
7) Cut into half and place them on the Parmesan cheese sauce and garnish with chopped parsley and serve hot.

Note: * You can use store bought pasta sauce or home made sauce. To make your own sauce refer to Marinara Sauce recipe.

Parmesan Cheese Sauce

Creamy Parmesan Cheese Sauce with herbs

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Ingredients:	Quantity
Parmesan Cheese Grated	1/4 cup
Milk	1/2 cup
Heavy Cream	1 cup
Dried Basil crushed	1/2 tsp
Dried Oregano Crushed	1/2 tsp
Dried Parsley Crushed	1 tsp
Salt	To taste
Pepper Powder	To taste

Preparation:
1) Heat heavy cream in a sauce pan. Simmer until it reduces to half.
2) Mix the Parmesan cheese and milk and add it to the simmered heavy cream and let it cook for 2 Min's.
3) Add the dried herbs and season with pepper and salt (Parmesan Cheese contains salt. Finally adjust salt if required). Serve it immediately with pasta or roasted or grilled chicken.

Red Curry Paste

Indo-Thai Red Curry Paste

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Thai red curry paste is a basic condiment in Thai cooking. I have left out few ingredients that are not easily available in our local markets and substituted a few with similar ingredients. Check out the notes for the original ingredients.

Ingredients:	Quantity
Small Shallots	4 nos
Dried Red Chillies	4-5 nos
Coriander Powder	1 tbsp
Cumin Powder	1 tsp
Black Peppercorns	1 tsp
Turmeric Powder	1 tsp
Kashmiri Red Chili Powder*	2 tsp
Salt	to taste
Lemon Rind*	1/2 tbsp
Ginger Grated*	1 tbsp
Garlic Chopped	5-6 nos
Soy Sauce/Fish Sauce/Tamarind paste*	2 tsp
Chopped Coriander	1 tsp
Lemon Juice	1 tbsp

Preparation:
1) De seed and soak the red chili in water for 10 Min's.
2) Strain the water and add rest of the ingredients to the soaked red chili and blend it into a fine paste.
3) This paste can be stored in refrigerator for a couple of days and can be used with various gravy dishes.

Note:* To make the authentic Thai red curry, replace few of the above ingredients with their original ingredient based on the availability.

Original Ingredient	Replaced Ingredient
Paprika	Kashmiri Red Chili Powder
Lemon Grass	Lemon Rind
Galangal	Ginger
Shrimp Paste	Soy Sauce/Fish Sauce/Tamarind Paste (Use little less in quantity, since this will lighten the Red color of the paste.)

Marinara Sauce

Simple Marinara Sauce

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Ingredients:	Quantity
Chopped Tomatoes	1 cup
Shallot	1 nos
Tomato Paste	1 tbsp
Minced Garlic	1 tbsp
Dried Basil	1 tsp
Oregano	1 tsp
Bay leaf	1 nos
Salt & Pepper	To taste
Olive Oil	2 tbsp

Preparation:
1) Heat oil in a saucepan and add the minced garlic and finely chopped shallot.
2) Add the chopped tomatoes, tomato paste and the herbs and sprinkle salt and pepper and simmer it for 40 to 45 mins. Adjust salt and pepper to taste.

Note: The sauce can be used with pasta or with tossed with chicken or shrimp.