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Pineapple curry lasagna

Pineapple curry lasagna
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The use of fruits in the curry always excite me  and when I got this beautiful and sweet pineapple from the market ,the fruit seller was asking me whether I was planning to consume it raw or will use it for  extracting  juices as on that basis he will  remove the hard skin and the spines.
I was trying to decide whether to create a new recipe with this or go for a traditional dish.Finally it had found its appropriate place in the dinner as a   delicious sauce of lasagna .This is a fusion recipe,the sauce being  sweet ,sour and spicy made in Indian curry style.
The outcome was so yum that I did not miss the presence of meat and I made it healthy too by using considerably less amount of cheese and I seriously think,it wont taste bad either if you decide to go dairy free altogether.

Ingredients

  1. Lasagna sheets (5 to 6)
  2. Broccoli florets(1 cup)
  3. Mushrooms(quartered 2 cups)
  4. Red bell peppers( cubed 1 cup)
  5. Yellow bell peppers(1 cup cubed)
  6. Green capsicum(1/2 cup cubed)
  7. Tomatoes Big(3)
  8. Onions finely chopped(1 cup)
  9. Garlic (10 to 12 small cloves)
  10. Sweet Pineapple(1 cup cubed)
  11. Sugar (1 tsp optional required if pineapple is not sweet)
  12. Olive oil (3 to 4 tbsp)
  13. Cheese(Parmesan and mozzarella grated mixed) 1 cup
  14. Basil leaves (5 to 6 leaves) torn by hand
  15. oregano dried( 1 tbsp)
  16. All spice powder(1 tsp)
  17. Green chilies(2 finely chopped)
  18. Red chilly powder(1 tbsp)
  19. Crushed black pepper(1 tbsp)

Preparation
  1. Boil all the vegetables with a little salt and strain the stock.
  2. Boil the tomatoes,peel and seeded.
  3. Blend the tomatoes and the garlic smoothly in a blender.
  4. In a pan add 2 to 3 tbsp of oil and heat .Then add the chopped onions.
  5. When the onions are golden add the tomato puree you made.
  6. Add the spices now .Red chilly powder,oregano,all spice powder and green chilies and saute.
  7. Wait till the water evaporates and the color of the spices change.
  8. Add the pineapple and fry till the pineapple is tender and almost mixes with the grave.A  little crunch should remain.
  9. Add the vegges and saute.Add salt if required.
  10. Add the vegetable stock  add cook till the sauce thickens.simmer  on the  stove over low flame for about 15 to 20  minutes
  11. Just before taking off from the fire ,add black pepper.
  12. Boil lasagna and strain when done.
  13. Add the  lasagna sheet and layer with the sauce ,topped with little cheese.
  14. Finish with a top layer of cheese and basil leaves.
  15. Drizzle some olive oil.
  16. Bake in convection mode in microwave or oven for about 20 to 30  minutes.
  17. Serve hot.

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Indrani Sen