Quarantine Cooking: Layered Lasagna

Only in the past few years have I developed an interest in cooking. My mom is a fantastic cook, and I never felt the need to enter the kitchen before I got married. Fortunately for me, my husband is as much of a foodie as I am, and so it gave me a reason to enter the kitchen and experiment with ingredients.

After Shloka was born I have had little time to do anything, there have been days when a shower with a hair wash felt like a bonus ( I know all new moms can relate to this). Quarantine in Mumbai and India has ensured everybody has at least some extra time on hand to do things they have wanted to but have had no time for.

Today I decided to try out my hand at baking lasagna for lunch. The last time I overcooked the sheets, and it wasn’t so wow, but since this time it turned out very well and just perfectly baked, I was encouraged to share the recipe. Now, this is my version of lasagna, it was yummy, and that’s all that matters.

Ingredients :

Due to lockdown, please feel free to improvise; however, most of these will be available at Natures Basket. If you’re Mumbai based, the good people at Chenab Impex are delivering ingredients to your doorstep. You can also check their website out for the entire catalog.

  1. Lasagna Pasta

  2. Tomato Puree

  3. White Sauce – make it at home.

  4. Garlic – to taste, finely chopped.

  5. Sol olive oil

  6. Salt

  7. Black Pepper

  8. Daucy Ratatouille Vegetables

  9. Mozzarella Cheese

  10. Hugo Reitzel Baby Corn

Ingredients I Used

Method :

Boil water in a pan.

Add the lasagna sheets to the water ( measure with the baking dish and add accordingly).

Let the pasta sheets cook 75% (rest will cook during baking).

In the baking dish, start layering. Simultaneously set your over to preheat at 180 degrees.

Layer 1: Tomato Sauce ( I will share the full recipe of the one I used today – It’s a pizza sauce we made this week for homemade pizzas). However, you can use tomato puree + garlic + olive oil and salt, and once it is cooked, add in parsley and oregano to it. This makes a base for the baking dish to ensure it is not too dry once baked.

Layer 2: You layer your pasta sheets.

Layer 3: We tossed washed and chopped baby corn in olive oil with rosemary and sea salt. Now, remember, quarantine cooking is all about improvisation, so feel free to add or subtract what you wish to. This baby corn is then layered onto the pasta.

Layer 4: Pasta sheet

Layer 5: Ratatouille vegetables from Daucy. I am telling you the smartest thing I did was stock up on these Daucy food cans from Amazon. You can also whats app and order with the Chenab Team directly. They’re ready to use and sooooo delicious. In case you don’t have this – saute veggies in garlic, olive oil and you should be good to go.

Layer 6: Pasta Sheets

Layer 7: The White Sauce we made at home. It’s just a regular white sauce with milk, butter, flour, salt, and black pepper.

Layer this with grated mozzarella cheese and bake in the oven for about 30 minutes.

I promise you that it will turn out delicious. Don’t compromise on the quality of pasta used.



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