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Am I sitting in a roadside bistro in Paris….ahem! Its like a dream when I make this dish, each layer makes my heart skip a beat. Wow, never thought that there could be an Indianized lasagne with an authentic Italian taste. This is not just any other baked dish. I think I could have only lasagne for my dinner and have the best sleep of my life. After all Italian cuisine is not about various shapes of pasta alone 😉

 The basic preparations can be done upto a day in advance. So its  worth the time and effort.

 A friend is home for dinner and here I am making a soft garlic bread and lasagne for dinner. We couldn’t wait to eat it. So I have pictures for the preparation stage only. Perhaps, you have to wait until next time to see the beautiful golden brown colour of the crust. …absolutely yummm!!


  • 6 lasagne sheets  or 20 large ragatoni pasta
  • 200 gms fresh Paneer
  • 2 cups Italian Sauce
  • 2 cups Bechemel Sauce
  • 150 gms mozarella cheese

 In a large vessel boil the lasagne sheets in salted water till tender. Drain wash and keep aside. Grate paneer and keep aside. Prepare the italian sauce and bechemel sauce as per recipes given below.

 For the finale, in a large 10inch square baking dish,  place 1/3rd of Italian sauce. Top with 2 lasagne sheets and 1/3rd of paneer. Cover with 1/3rd of bechemel sauce and 50gms mozarella cheese. Repeat twice. Bake for 30minutes in preheated(180 degrees C). Serve hot .

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 Italian Sauce


  • 1 tsp butter
  • 1 tsp oil
  • 1 medium onion chopped finely
  • 2 tbsp chopped parsley
  • 8 blanched tomatoes pureed
  • 8 thin cloves minced garlic
  • 1/2 cup tomato ketchup
  • 1 bay leaf
  • 2 tsp basil
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp blackpepper
  • 1/2 tsp red chilli powder
  • 2 tsp sugar
  • 1/2 tsp ajwain crushed

Melt oil and butter. Add onion and parsley. Stir fry for 2 minutes. Then add garlic and blanched tomatoes. After one boil add all the remaining ingredients except ajwain. Cook covered over low-medium heat until the sauce is thick. Finally add crushed ajwain.

Bechemel Sauce


  • 2 tbsp butter
  • 2 level tbsp flour (maida)
  • 2 cups cold milk
  • 1 small onion stuck with a bay leaf n clove
  • 1/4th tsp each salt and pepper
  • 1/2 cup grated cooking cheese

 Melt butter. Add flour and stir for a minute over low-medium heat. Then add milk and the onion. Cook stirring constantly till the sauce boils. Remove from heat. Add salt, pepper and grated cheese. 


  1. If you aren’t using the lasagne sheets immediately after boiling, brush them with oil so that they don’t stick together.
  2. If using pasta cut them open and then make a layer by placing them side by side.
  3. If parsley is unavailable substitute capsicum. It will still be tasty.
  4. To save your time. Italian Sauce(pasta sauce) and bechemel sauce are readily available in the market.

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