Ingredients
For lasagna
sheets:
2 cups plainflour
2 tbsp. oil or butter
water
1 tbsp. oil
For veg.
layer:
1 cup cheese grated
1/2 cup carrot grated
1/2 cup cabbage shredded fine
2 onions cut into thin strips
1 capsicum cut into thin strips
1 tbsp. butter
salt to taste
For gravy:
3 large tomatoes
1 tsp. garlic crushed
1/2 tsp. red chilli crushed
1 onion grated
3 tbsp. tomato puree
1 tbsp. tomato ketchup
1 tsp. sugar
1/2 tsp. nutmeg powder
salt to taste
1 tbsp. butter
Method
For
lasagna:
Mix fat in dough. Knead into pliable dough with water.
Keep aside for 30 minutes. ( Long enough to prepare the gravy and
vegetables)
Divide into 4-5 parts. Roll into very thin sheets with the help of
some flour.
Cut in 6"x4" rectangles. Put plenty of water to boil.
Add 1 tbsp. oil.
Put in some sheets at a time in the boiling water. Remove after
30-40 seconds, drain.
Repeat for all the dough.
For gravy:
Put tomatoes in boiling water for 5 minutes.
Remove skins. Grate.
Heat butter, add garlic, stir.
Add tomatoes and all other ingredients.
Stir and cook till thick. Keep aside.
For
vegetables:
Heat butter in heavy saucepan. Add all vegetabbles.
Stirfry till the vegetables are crisp.
Add salt to taste, stir. Keep aside.
For
completing:
In a greased overn proof casserole, place 2 -3 sheets to
cover the bottom.
Spread 1/2 the vegetables over lasagna sheets.
Cover with layer of lasagna sheets.
Pour some gravy on top. Cover with more sheets.
Repeat with vegetable, sheets, gravy.
Sprinkle cheese on top.
Bake in a hot oven at 300C for 10 minutes or till cheese becomes
crisp.
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