Beetroot and Roasted Vegetable Lasagna with Spicy Pumpkin Fritters, Carrot and Basil Foam
A lovely vegetarian lasagna dish by TV personality and Senior Executive Chef at Novotel, Chef Ranveer Brar.
| Preparation time | 0m | Difficulty |   |
|---|---|---|---|
| Cooking time | 0m | Budget | |
| Serves | 4 | Published | Wednesday, 12 February 2014 |
| Recipe type | Vegetarian | Author | Chef Ranveer Brar |
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Ingredients
For 4 people (
)
For the Lasagna Sheet
- 50 grams beetroot (roasted and pureed)
- 2 eggs
- 300 grams refined flour
- 1/4 teaspoon(s) salt
- 1 tablespoon(s) olive oil
For the Lasagna Fillings
- salt and pepper (to taste)
- 1 tablespoon(s) butter
- 2 tablespoon(s) ricotta cheese
- 100 grams eggplant (small cubes)
- 100 grams zucchini (small cubes)
- 100 grams mushroom (roughly chopped)
- 100 grams bell peppers (small cubes)
- 1 teaspoon(s) garlic (finely chopped)
- 2 teaspoon(s) onions (finely chopped)
- 50 mL olive oil
- 100 grams tomato sauce
- 1 oregano sprig
- 20 grams mozzarella cheese (grated)
- 10 grams parmesan cheese (grated)
For the Tomato Sauce
- 5 grams fresh basil (julienne)
- salt and pepper (to taste)
- 500 grams peeled tomato (mashed)
- 1 tablespoon(s) garlic (finely chopped)
- 2 tablespoon(s) onion (finely chopped)
- 2 tablespoon(s) carrot (finely chopped)
- 20 mL olive oil
- 50 mL white wine
For the White Sauce
- 300 mL fresh cream
- 50 grams parmesan cheese (grated)
- salt and pepper (to taste)
For the Pumpkin Fritters
- 2 pumpkin (thin wedges)
- 60 grams refined flour
- 20 grams corn flour
- 1/4 teaspoon(s) baking powder
- 150 mL milk
- 1 teaspoon(s) cayenne pepper
- salt and pepper (to taste)
- oil (for frying)
For the Basil Foam
- 300 mL basil puree
- 200 mL water
- 1/4 teaspoon(s) salt
- 1 1/2 teaspoon(s) white wine vinegar
- 2 grams lecithin
For the Carrot Foam
- 500 mL carrot juice
- 1/2 teaspoon(s) salt
- 1 1/2 teaspoon(s) white wine vinegar
- 2 grams Lecithin
Beetroot and Roasted Vegetable Lasagna with Spicy Pumpkin Fritters, Carrot and Basil Foam Directions
- For the lasagna sheets, mix all the ingredients into a mixing bowl and make the dough. Make pasta sheets with a rolling pin or pasta sheeter machine. Cut the pasta sheet into desired shape. Blanch the pasta sheets in boiling water. Cool them down in iced water. Transfer into a tray with some olive oil and keep aside.
- For the lasagna fillings, marinate the eggplant, zucchini, mushroom and bel pepper with olive oil, salt and pepper. Transfer into a baking tray.
- Roast the vegetables in preheated oven.
- Sauté the onions and garlic with olive oil. Add tomato sauce and stir until thick. Add the roasted vegetables, fresh oregano and seasoning. Finish with butter and ricotta cheese.
- For the tomato sauce, sauté the onion, garlic and carrots with olive oil. Add white wine and cook until the wine is reduced. Add peeled tomato and cook for sometime. When the tomato is reduced, adjust the seasoning and finish with fresh basil.
- For the white sauce, heat the cream in a sauce pan. Add grated parmesan and stir, adjust seasoning. When it gets saucy in consistency, remove from heat.
- For the pumpkin fritters, make a batter with flour, corn flour, baking powder, milk, cayenne pepper and seasoning. Deep-fry the pumpkin with batter until golden brown in colour.
- For the carrot foam, mix all the ingredients in a mixing bowl with a whisker. Strain the carrot juice through a strainer. Make the froth using a hand blender. Remove the foam with a spoon.
- For the basil foam, mix all the ingredients with a whisker. Strain through a strainer. Make a froth using a hand blender. Remove the foam from the top.
- In a greased (5x5 inch) baking dish, spread the tomato sauce on the bottom, layer with a lasagna sheet, lasagna fillings and sprinkle with mozzarella cheese. Repeat the layering 3 to 4 times. Top with white sauce and sprinkle with mozzarella cheese.
- In a preheated oven (180 degrees Celsius) bake the lasagna for 10 to 12 minutes.
- Place the pumpkin fritters on top of the lasagna.
- Garnish with carrot and basil foam. Serve immediately.
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