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Vegetable Lasagne
2026 June 12
Heat the ghee in a saucepan, briefly toast the spices in it, add the vegetables, season with salt and cook over a moderate heat for about 10 minutes. In the meantime, soak the lasagne sheets in cold water, if necessary.
To make the sauce, heat the ghee, sweat the flour in it, then add the cream and 1/2 litre of hot water, stirring continuously. Season to taste with the spices.
Grease an ovenproof dish and pour in a little of the sauce. Layer the lasagne sheets and vegetables alternately. Sprinkle the vegetables with nutmeg. Finish with a layer of lasagne sheets and pour the cream sauce over the top until everything is covered. Sprinkle with pistachios and bake in the oven at 180°C for 20 minutes.
If you like, you can also mix some finely diced mozzarella into the vegetables.
Source: *The Delicious Cuisine of Ayurveda* by Dr Ernst Schrott and Cynthia Nina Bolen
Ingredients for lasagne for 4 people
- 2 tbsp Ghee
- 1/4 tsp ground ginger
- 1 pinch of ground coriander
- 800 g mixed vegetables, diced (e.g. kohlrabi, carrots, courgettes, sugar snap peas, or cauliflower, broccoli and sweetcorn)
- Ground nutmeg
- 1/2 tsp turmeric
- 1/4 tsp ground cumin
- 1 pinch of black pepper, salt
- 12 lasagne sheets
- 2–3 tbsp chopped pistachios
Sauce
- 2 tbsp Ghee
- 250 g cream
- 1 tsp salt, pepper to taste
- 2 tbsp flour (1050)
- 1/4 tsp turmeric
