Vegetable Lasagna

Heat the ghee in a saucepan, fry the spices in it briefly, then add the vegetables. Add salt and cook about 10 minutes over moderate heat. In the meantime soak the lasagna sheets in cold water, if necessary.

For the sauce heat the ghee, add the flour to make a roux. Gradually pour in the cream and ½ litre hot water while stirring. Season with the spices.

Grease a baking dish and pour in some of the sauce. Add the lasagna sheets and vegetables in alternate layers. Sprinkle the vegetables with nutmeg. Finish with a layer of lasagna sheets on top and pour the sauce over it until everything is covered. Sprinkle with pistachio nuts and bake for 20 minutes in the oven at 180°C.

If desired you can also mix small cubes of mozzarella with the vegetables.

Source: "The delicious cuisine of Ayurveda" by Dr. Ernst Schrott and Cynthia Nina Bolen

Ingredients (4 persons)

Lasagna

  • 2 tablespoons ghee
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 pinch black pepper, salt
  • 800 g mixed vegetables, diced (for example kohlrabi, carrots, zucchini, sugar peas or cauliflower, broccoli, and sweet-corn)
  • 12 lasagna sheets
  • nutmeg, ground
  • 2-3 tablespoons pistachios, chopped

Sauce

  • 2 tablespoons ghee
  • 2 tablespoons flour (1050)
  • 250 g cream
  • 1/4 tsp turmeric
  • 1 teaspoon salt and pepper to taste