![Indian Spiced Vincisgrassi](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/no-image-empty-table.png)
Recipe
Indian Spiced Vincisgrassi
Saffron-infused Layers of Indian Spiced Pasta Delight
4.8 out of 5
Indulge in the flavors of India with this delectable twist on the classic Italian dish, Vincisgrassi. Layers of pasta sheets are infused with aromatic Indian spices, creating a fusion of two vibrant culinary traditions.
Metadata
Preparation time
30 minutes
Cooking time
30 minutes
Total time
60 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free (if using gluten-free lasagna sheets), Nut-free, Soy-free, Egg-free
Allergens
Dairy (ghee, heavy cream)
Not suitable for
Vegan, Dairy-free, Paleo, Keto, Low-carb
Ingredients
In this Indian adaptation of Vincisgrassi, the traditional Italian flavors are enhanced with a variety of Indian spices such as cumin, coriander, turmeric, and garam masala. The addition of saffron adds a distinct Indian touch to the dish, infusing it with a beautiful golden color and a subtle floral aroma. We alse have the original recipe for Vincisgrassi, so you can check it out.
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250g (8.8 oz) lasagna sheets 250g (8.8 oz) lasagna sheets
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2 tablespoons ghee 2 tablespoons ghee
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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1 teaspoon cumin powder 1 teaspoon cumin powder
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1 teaspoon coriander powder 1 teaspoon coriander powder
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1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
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1/2 teaspoon garam masala 1/2 teaspoon garam masala
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1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
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1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
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A pinch of saffron strands A pinch of saffron strands
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Salt, to taste Salt, to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 25g, 15g
- Carbohydrates (total, sugars): 45g, 8g
- Protein: 10g
- Fiber: 3g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.Cook the lasagna sheets according to the package instructions until al dente. Drain and set aside.
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3.In a large pan, melt the ghee over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
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4.Add the cumin powder, coriander powder, turmeric powder, and garam masala to the pan. Stir well to combine the spices with the onions and garlic.
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5.Pour in the tomato puree and cook for a few minutes until the sauce thickens slightly.
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6.Reduce the heat to low and add the heavy cream and saffron strands. Stir well and simmer for 5 minutes.
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7.Season the sauce with salt to taste.
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8.In a baking dish, layer the cooked lasagna sheets and the spiced sauce, repeating until all the ingredients are used, finishing with a layer of sauce on top.
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9.Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the pasta is cooked through and the flavors have melded together.
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10.Remove from the oven and let it rest for a few minutes before serving.
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11.Garnish with fresh cilantro and drizzle with ghee before serving.
Treat your ingredients with care...
- Saffron — To enhance the flavor and aroma of saffron, soak the strands in warm milk for 10 minutes before adding them to the sauce.
Tips & Tricks
- If you prefer a spicier version, add a pinch of red chili powder or a finely chopped green chili to the sauce.
- For a richer flavor, you can substitute half of the heavy cream with coconut milk.
- Experiment with different types of cheese, such as paneer or grated cheddar, for a unique twist.
Serving advice
Serve the Indian Spiced Vincisgrassi hot, straight from the oven. Accompany it with a side of naan bread or a fresh green salad for a complete meal.
Presentation advice
To make the dish visually appealing, garnish the Indian Spiced Vincisgrassi with a sprinkle of fresh cilantro and a drizzle of ghee. Serve it in individual portions on decorative plates or in small baking dishes.
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