💛 Ingredients 💛
For the gravy:
4 tomatoes, crushed in a blender
1 tomato, chopped
4-5 basil leaves, finely chopped
1 tablespoon oil
Salt to taste
1 teaspoon red chili powder
1/4 pepper powder
2 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red chili flakes
For the sheets:
Combine the following in a pasta maker:
1 cup farali chapati flour
Pinch of salt
90 ml water (or as needed as per the machine instructions)
For the veggie mix:
1 cup mix colored capsicum, chopped
1 zucchini, chopped
1 teaspoon oil
Pinch of salt and pepper
Cheese:
Cheese with vegetarian rennet
💚 Instructions 💚
For the gravy:
In a pan and heat oil.
Add chopped tomatoes and tomato gravy, let it cook for 2 minutes.
Now add chopped basil leaves, salt, pepper, red chili powder, chili flakes, oregano, and sugar.
Mix it well and cook for 5-7 minutes.
For the veggie mix:
In a pan and add butter.
Add all the veggies with salt and pepper to melted butter.
Let it cook till all the veggies are little soft.
Making lasagna sheet:
In a deep pan, boil water.
Put the sheets in a boiling water.
Cook for 5 minutes or until semi-cooked.
Lasagna:
Preheat the oven at 200 degrees C.
Divide red sauce into 3 equal parts and veggies into 2 equal parts.
In a casserole, add 1 part of the red sauce at the bottom.
Now make a layer of sheets.
Add a layer of 1 part of the veggies.
Add a layer of cheese.
Now again make a layer sheets.
Add 2nd part of red sauce.
Add 2nd part of veggies.
Add a layer of cheese.
Now add the last layer of sheets.
Add the remaining part of red sauce.
Add a layer of cheese.
Sprinkle it with some fresh chopped basil and some chili flakes.
Put the casserole in the pre heated oven for around 15-20 mins or until the cheese layer is light brown in color.
Remove straight out of the oven and serve hot.