PACKY PASTA RECIPES

CORN AND VEGETABLE LASAGNE

Serves 6
3 sheets lasagne or 11/2 cups boiled fettuccine, 150 gm tofu or paneer - grated and sprinkled with some salt & pepper

VEGETABLE FILLING

2tbsp olive oil or any cooking oil, ¼ cup grated cabbage ; ¼ cup finely chopped carrot, 1 green & 1 red capsicum – finely chopped, ½ cup canned sweet corn kernels – drained, 300 gm tomatoes – blanched and mashed, 2 tbsp tomato puree , 3-tbsp fresh basil – chopped or 1 tsp dried basil, ¾ tsp salt & ¼ tsp freshly ground black pepper, ½ tsp sugar, or to taste

NUTTY TOPPING

50 gm grated mozzarella cheese, ¼ cup dry breadcrumbs, 1 tbsp walnuts – chopped

1. To make filling , heat oil in a saucepan, add cabbage, carrot, green capsicum, red capsicum, sweet corn, tomatoes and basil. Cook over a medium heat , stirring frequently, until boiling. Reduce heat and simmer covered for 15 min. or until vegetables are soft and mixture reduces and thickens. Add salt, sugar pepper to taste.
2. To make topping, mix cheese, bread crumbs and walnuts. Set aside.
3. Divide lasagne, filling and paneer – all into three portions.
4. Spread 1/3 of filling over base of a lightly greased ovenproof dish.
5. Cover with a layer of lasagne sheets and spread with 1/3 of the paneer.
6. Repeat layers – with half of filling, lasagne sheets, paneer, filling, lasagne and last portion of paneer.
7. Sprinkle with topping and bake for 30-35 minutes or until lasagne sheets are tender.

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