Vegetable Yogurt Lasagna by Zarnak Sidhwa

Ingredients:

• Blanches carrots 2 medium
• Pumpkin peeled 1/4 medium
• Butter milk 1-1/2 cups
• Lasagna sheets boiled 5
• Extra virgin olive oil 2 tbsp
• Flour 6 tbsp
• Grated cheese 5 tbsp
• Salt to taste
• Vegetable stock 4 tbsp
• Mixed dried herbs 1 tsp
• Bread crumbs 4 tbsp
• Black peppercorns for sprinkle
• Green & Red capsicum curls for garnish
  

Method:

1. To make white sauce: Heat virgin olive oil in non-stick pan, add flour and saute lightly.
2. Add buttermilk and whisk rapidly so that no lumps are formed.
3. Add 2 tbsp grated cheese and mix well.
4. Add salt and mix well.
5. Cool till sauce thickens.
6. Spread 4 tbsp white sauce in baking dish and place 2 lasagna sheets over it.
7. Blend carrots and pumpkin with vegetable stock and dried herbs to smooth paste.
8. Spread 2 tbsp carrot-pumpkin mixture over lasagna sheets in baking dish, spread 2 tbsp bread crumbs and 1 tbsp grated cheese.
9. Place 2 lasagna sheets over cheese, spread 2 tbsp white sauce, sprinkle black peppercorns and place 1 lasagna sheet.
10. Spread remaining carrot-pumpkin mixture, 2 tbsp grated cheese and drizzle little virgin olive oil.
11. Place dish in preheated oven and bake for 25 minutes.
12. Remove baking dish from oven, halve lasagna, place them on serving plate, garnish with green & red capsicum curls, sprinkle black peppercorns and serve hot.