Indian Spiced Vincisgrassi

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.

• 250g (8.8 oz) lasagna sheets 250g (8.8 oz) lasagna sheets
• 2 tablespoons ghee 2 tablespoons ghee
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• A pinch of saffron strands A pinch of saffron strands
• Salt, to taste Salt, to taste
• 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

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the lasagna sheets according to the package instructions until al dente. Drain and set aside.
3. 3.
   In a large pan, melt the ghee over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 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.
5. 5.
   Pour in the tomato puree and cook for a few minutes until the sauce thickens slightly.
6. 6.
   Reduce the heat to low and add the heavy cream and saffron strands. Stir well and simmer for 5 minutes.
7. 7.
   Season the sauce with salt to taste.
8. 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.
9. 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.
10. 10.
    Remove from the oven and let it rest for a few minutes before serving.
11. 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.