Karnataka-style Pesto and Potato Lasagne

Ingredients

In this Karnataka-style adaptation, we replace the traditional Italian ingredients like basil and pine nuts with coriander leaves and roasted peanuts to create a pesto sauce with a distinct Karnataka flavor. Additionally, we incorporate sliced potatoes between the layers of lasagne sheets, adding a hearty and earthy element to the dish. We alse have the original recipe for Lasagne al pesto e patate, so you can check it out.

• 9 lasagne sheets 9 lasagne sheets
• 2 large potatoes, thinly sliced 2 large potatoes, thinly sliced
• 1 cup (240ml) fresh coriander leaves 1 cup (240ml) fresh coriander leaves
• 1/2 cup (120ml) fresh mint leaves 1/2 cup (120ml) fresh mint leaves
• 1/4 cup (60g) roasted peanuts 1/4 cup (60g) roasted peanuts
• 4 cloves of garlic 4 cloves of garlic
• 1 green chili, seeded 1 green chili, seeded
• 1/2 cup (120ml) olive oil 1/2 cup (120ml) olive oil
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) grated mozzarella cheese 1 cup (240ml) grated mozzarella cheese
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 12g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a blender, combine the coriander leaves, mint leaves, roasted peanuts, garlic cloves, green chili, olive oil, salt, and pepper. Blend until smooth to make the pesto sauce.
3. 3.
   Boil the lasagne sheets in salted water until al dente. Drain and set aside.
4. 4.
   In a separate pot, boil the sliced potatoes until tender. Drain and set aside.
5. 5.
   In a baking dish, spread a thin layer of tomato sauce.
6. 6.
   Place three lasagne sheets on top of the sauce, covering the bottom of the dish.
7. 7.
   Spread a layer of pesto sauce over the lasagne sheets, followed by a layer of sliced potatoes.
8. 8.
   Repeat the layers until all the ingredients are used, finishing with a layer of lasagne sheets on top.
9. 9.
   Spread the remaining tomato sauce over the lasagne sheets and sprinkle grated mozzarella cheese on top.
10. 10.
    Cover the baking dish with aluminum foil and bake for 25 minutes.
11. 11.
    Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
12. 12.
    Allow the lasagne to cool for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and boil them until tender but not mushy. This will ensure they cook evenly and maintain their texture in the lasagne.

Tips & Tricks

• If you prefer a spicier lasagne, you can add more green chilies to the pesto sauce.
• For a richer flavor, you can add a layer of sautéed onions and garlic between the pesto sauce and sliced potatoes.
• If you don't have access to fresh coriander leaves, you can substitute with cilantro leaves.

Serving advice

Serve the Karnataka-style Pesto and Potato Lasagne hot, straight from the oven. Garnish with fresh coriander leaves and a sprinkle of roasted peanuts for added texture and flavor.

Presentation advice

To enhance the presentation, cut the lasagne into neat squares and serve on individual plates. Drizzle some extra pesto sauce on top and sprinkle with grated mozzarella cheese for an appetizing look.