When temperatures drop and the chilly winds blow, one has a hankering for eating warm, comforting repasts. A freshly baked, well-made lasagna is a recipe that spells sheer comfort during such winter weather. It is a dish that engulfs the kitchen with a mouthwatering aroma and the roasting crackle of familiar vegetables – a recipe for a wholesome, cosy and homely dinner that feels like a hug.
A hot, freshly baked lasagna has all the makings of a dish that spells comfort and homely warmth. Come winter, this baked dish can be the star of your kitchen while serving a wholesome, cosy dinner featuring a light salad and some warm bread. The harmony of caramelised vegetables and a silky, smooth béchamel sauce layered between sheets of the pasta, all of which is topped off with cheese that melts when in the oven, makes for a recipe that feels like a comforting hug in cold weather.
Peppered with the aromas of basil and garlic and the tang of a delicious homemade tomato sauce, the lasagna can be a go-to dinner option while hosting a family gathering. It can be layered ahead of time, to be propped into the oven at the last minute for the perfect bake.
What makes the lasagna recipe stand out is the smooth béchamel, which blends beautifully into the sweet and smoky nuance of roasted vegetables, which come together with the savoury and slightly umami notes of assorted seasonings. Craft
Read MorePreheat the oven to 200°C.
Toss all the vegetables in olive oil, Italian herbs, salt and pepper.
Spread the vegetables evenly on a baking tray, drizzle with olive oil and place them in the oven. Let the vegetables roast for 20-25 minutes until their edges are golden. Set aside once done.
Move on to the tomato sauce. Heat olive oil in a pan and sauté garlic.
Add crushed tomatoes, herbs, chilli flakes, salt and pepper. Let the mixture simmer for about 10 minutes.
Drizzle balsamic vinegar over the sauce and take it off the flame immediately.
Now, prepare the béchamel. Start by melting butter in a saucepan and add the flour. Whisk for about a minute.
Slowly pour in the milk, stirring continuously to avoid lumps. Cook for 6-7 minutes.
Add salt, pepper and nutmeg and stir lightly.
To assemble the lasagna, spread 2 tablespoons of béchamel on the bottom of a baking dish. Add a layer of lasagna sheets. Add roasted vegetables, tomato sauce, béchamel and cheese. Repeat the process for 2-3 layers. Finish with the leftover mozzarella and parmesan covering the lasagna.
Bake in the oven at 180°C for 25-30 minutes until the cheese starts bubbling and turns golden. Allow the lasagna to rest for 5 minutes before slicing into perfect layers. Serve warm.
1 For those who prefer the cooktop for roasting veggies, using a pan such as the TTK Prestige Cast Iron Scratch Resistant Round Base Fry Pan is a good hack to lend them an even crisp without burning.
2 Making the lasagna is about baking it perfectly. Use a convection oven such as the TTK Prestige Oven-Toaster-Griller that will melt the cheese at the top while baking the lasagna across all different layers.
3 Craft the tomato sauce in a conventional saucepan pan such as the Prestige Tri Ply Splendor Stainless Steel pan, so it simmers adequately without overbrowning.
4 Béchamel is often best made in a heavy-bottomed kadai or fry pan to prevent it from sticking. Use the TTK Prestige Cast Iron Scratch Resistant Round Base Kadai to prepare the creamy sauce. The milk spreads evenly across this cookware, reducing lumps.
5 The best-made tomato sauces are always blended to give them a smooth texture. Go for the TTK Prestige Mixer Grinder to blend the tomato mixture into a silky, smooth sauce.
One of the reasons for this is that the sauce has been thickened in too much flour. Adjust the quantity of the flour and butter mixture according to the amount of milk to achieve a lump-free sauce that tastes creamy.
Sometimes, if the veggies have been left out for too long, they can lose out on their crispened quality and become watery. Avoid this by adding very little amounts of oil and salt to the veggies, so their structure remains intact.
Yes, processed cheese can be used just as easily to make a lasagna. However, the flavours of the mozzarella lend the pasta a creamier and gooier depth, making it taste more luxurious.
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