karishma kuenzang karishma. kuenzang@ mid- day. com Lasagna, possibly the oldest type of edible pasta, originated in Naples as early as the 14th- century, comprising layers of locally sourced sausage, small fried meatballs, hard- boiled eggs, ricotta and mozzarella cheese, and had Neapolitan ragu00f9, a meat sauce.
This was baked after being placed between sheets of fermented dough. Today, this comfort food, which was named the New York Timesu2019 Dish of the Year, continues to woo every kind of foodie who roots for this much- loved dish.
Follow this trail to check out some of the most homely options across Mumbai.
Healthy tips u00a3 Use zucchini instead of pasta sheets. Or use those made of wholewheat, with flax seeds.
u00a3 Use the right oils u2014 cold pressed ones work best. Avoid refined oils.
u00a3 Use fresh cheese instead of processed versions.
Luke Coutinho, nutritionist Also try at u00a3 Ham and bacon lasagna AT Gallops Restaurant, inside Mahalaxmi Racecourse, Mahalakshmi.
time 12 pm to 12 am CALL 8928947188 co st ' 760 u00a3 Creamy mushrooms AT CinCin, BKC. TIME 12 pm to 1 am CALL 61378070 co st ' 650 Kimchi curious This fusion preparation with minced lamb filling cooked in smoked tomato sauce, with undertones of umami from gochujang paste, is ideal for those who love their kimchi, which makes it to this crossover dish. u201c We were trying to perfect our in- house kimchi recipe. We switched the tomatoes for the kimchi in our lamb lasagna and it became a fresh take on a classic, crossing the boundaries of cuisines. It adds spicy and umami flavours,u201d says chef Gresham Fernandes.
AT Salt Water Cafu00e9, 87, Chapel Road, Bandstand, Bandra West. time 9 am to 1 am CALL 8657531985 co st ' 350 Beer ricotta, anyone? Offering an eggplant parmesan option with homemade beer ricotta cheese, this Malad eatery works with a three- layered combination of eggplant and zucchini with sautu00e9ed vegetables including in- house beer ricotta, coupled with white sauce and parmesan cheese and baked. u201c I wanted to incorporate the lasagna with mild beer and cheese. While baking, the cheese needs to melts evenly, which can be time- consuming,u201d says Jasjit Singh Keer, executive chef and partner.
Veggie high With pasta sheets made using wheat flour, beetroot reduction, salt and olive oil, this eatery focuses on a healthy variant, with a filling made with carrots, zucchini, squash, mushrooms, roasted tomato, caramelised onions, garlic, cauliflower, basil, gruyere cheese and tomato concasse.
u201c We wanted to make it wholesome.
The locally sourced seasonal veggies layered with the pasta sheets tossed in beetroot pulp not only adds a touch of rouge to the dish, but also brings in additional nutrition and fibre from the beetroot itself,u201d says Subhash Shirke, executive chef, Neighbourhood Hospitality.
AT The Pantry, Yeshwant Chambers, Military Square Lane, Kala Ghoda.
time 8.30 am to 11.30 pm CALL 22700082 co st ' 375 Healthy desi dose This combination of oven- roasted butternut squash, garlic and olive wilted spinach, red cabbage, pineapple slaw and creamy goat cheese layered inside thin parmesan and multigrain kulcha, and then baked, is healthy and desi.
AT Aromas Cafu00e9 and Bistro, Linking Road, Bandra West. time 8 am to 1 am CALL 66940050 co st ' 449 onwards Keeping it simple With creamed leeks, mushrooms, sweet potato and cheddar, the baked lasagna also comes with a non- vegetarian option, both of which keep the recipe simple and authentic. u201c This is a healthy but still delicious and indulgent dish, which makes it popular among patrons,u201d says Rachel Goenka of The Chocolate Spoon Company.
AT The Sassy Spoon, Delphi Building, Delphi Building, 1st Floor, B- Wing, Orchard Ave, Hiranandani Gardens, Powai. Also at Nariman Point.
time 12 pm to 12 am CALL 50646328 co st ' 495 Guilt- free indulgence With vegetarian and chicken options that also come in gluten- free options, this Bandra cafu00e9, known for its healthy fare, lives up to its reputation with a scrumptious, guilt- free in- house tomato sauce, herbs and pesto cream preparation. They also have a lentil lasagna thatu2019s vegan and gluten- free.
AT Birdsong - The Organic Cafe, shop 1- 5, Waroda Road, Hill Road, Bandra West.
time 9.30 am to 11 pm CALL 50646304 co st ' 450 onwards Best of both worlds You can either stick to your diet with their vegetarian variant which has tomato salsa, mushroom, zucchini, spinach, bell pepper, broccoli and baby corn, or indulge with their non- vegetarian option, which hits closer home to the authentic Italian version of it. With minced chicken, tomato salsa and cheese sauce, mushroom, zucchini, spinach, bell pepper, broccoli and baby corn, itu2019s indulgent and you can also add extra toppings.
AT The Homemade Cafe & Bar, Juhu Tara Road, Juhu. Also at Andheri West.
time 11 am to 1 am CALL 9987721543 co st ' 395 onwards Subtly sustainable Hand- rolled pasta sheets with basil, spinach, celery and parsley, layered meticulously with parmesan white sauce and fresh mozzarella, pine nuts and basil cream, comprise the lasagna verde served at this Santacruz eatery.
This not only adds subtle flavours but also makes use of green leftovers.
u201c The idea was to make a dish which could use the extra herbs, celery leaves, parsley stock in a distinct way. The scrap leaves are blanched, pureed and added to pasta dough,u201d chef Aabhas Mehrotra says.
AT Sorrentina by Foodhall, Foodhall@ Linking Road, Santacruz West. time 12 pm to 12 am CALL 26065370 co st ' 750 AT Alfredou2019s, 1, Pleasant Park, New Link Road, Malad West.
time 11 am to 12 am CALL 8070666030 co st ' 455 With NYT crowning lasagna the dish of 2020, we find eight places to give it a try. Plus, a healthy version for home food & drink DIY no- bak e lasag na Ingredients: 2 lasagne sheets ( blanched) 200 gm mushroom ( finely chopped) 1 onion ( chopped) 1 tsp garlic ( chopped) 1 can tinned tomatoes ( chopped) 1 tsp Tabasco sauce u00bd tsp chilli flakes u00bd tsp dried oregano 2 tbsp parmesan or cheddar cheese 2 tbsp mozzarella cheese ( grated) 1 tsp olive oil, salt and pepper Method: u00a3 Heat oil in a pan and sautu00e9 onion till pink. Add garlic and chilli flakes and sautu00e9.
u00a3 Add mushrooms and sautu00e9 till cooked.
u00a3 Add canned tomatoes and pasta water. Mix and let it reduce for four minutes. Add dried oregano, tabasco sauce, parmesan cheese, and olive oil. Mix well.
u00a3 Cut the lasagna sheets in half.
Spread sauce and place the halved sheet, spread sauce on top along with mozzarella cheese. Place another halved sheet and repeat. Serve hot, topped with grated parmesan.
Pallavi Nigam Sahay, chef Lasagna lovinu2019
