Veg Lasagna Recipe | No Oven Recipe | बिना अवन के लज़ान्या बनाओ घरपे

Full written recipe for Veg lasagna

 

For red sauce:

Ingredients:

· Olive oil 2 tbsp

· Onion 1 nos. medium sized (chopped)

· Garlic 1 tbsp (chopped)

· Kashmiri red chilli powder 1 tsp

· Tomato puree 2 cups (fresh0

· Tomato puree 200gm (market bought)

· Salt to taste

· Chilli flakes 1 tbsp

· Oregano 1 tsp

· Sugar 1 pinch

· Black pepper 1 pinch

· Basil leaves 10-12 leaves

Method:

· Set a pan on high heat & add the olive oil & let it heat nicely.

· Further add onions & garlic, stir & cook on medium flame for 2-3 minutes until the onions turn translucent.

· Now add kashmiri red chilli powder & stir it lightly then add tomato purees, salt, chilli flakes, oregano, sugar & black pepper, stir everything well, cover & cook on low flame for 10-12 minutes.

· Further add the basil leaves by tearing then with your hands & stir well.

· Your red sauce is ready.

For white sauce:

Ingredients:

· Butter 30gm

· Refined flour 30gm

· Milk 400gm

· Salt to taste

· Nutmeg 1 pinch

Method:

· Set a pan on high heat, add the butter into it & let it melt completely, then add the flour & stir it well with the spatula & make sure you lower the flame & cook for 2-3 minutes, the texture of it will change from doughy to sandy.

· Further add the milk in 3 batches while continuously whisky it, it should be lump free, cook until the sauce thickens & becomes smooth.

· Now add salt to taste & nutmeg, stir well.

· Your white sauce is ready.

Sauteed veggies:

Ingredients:

· Olive oil 2 tbsp

· Garlic 1 tbsp

· Carrot 1/3 cup (diced)

· Zucchini 1/3 cup (diced)

· Mushroom 1/3 cup (chopped)

· Yellow bell pepper ¼ cup (diced)

· Green bell pepper ¼ cup (diced)

· Red bell pepper ¼ cup (diced)

· Corn kernels ¼ cup

· Broccoli ¼ cup (blanched)

· Sugar 1 pinch

· Oregano 1 tsp

· Chilli flakes 1 tsp

· Salt to taste

· Black pepper 1 pinch

Method:

· Set a pan on high heat & olive olive, let it heat well & then add garlic, stir & cook for 1-2 minutes on medium flame.

· Further add carrots & zucchini, stir well & cook on medium flame for 1-2 minutes.

· Now add all the remaining vegetables & ingredients, stir well & cook for 1-2 minutes.

· Your sauteed veggies are ready.

Forlasagna sheets:

Ingredients:

· Refined flour 200gm

· Salt 1/4 tsp

· Water 100-110 ml

Method:

· In a large bowl add the refined flour along with the remaining ingredients & add water in batches to make a semi-tough dough.

· Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes.

· After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again.

· Once the dough has rested divide it into 4 equal parts & form them into roundels.

· Further, place the roundel onto a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin.

· Once you have rolled it out, trim the edges using a knife to form a large rectangle, dive the rectangle into smaller, equal sized rectangles.

· Your lasagna sheets are ready.

To make the makeshift oven:

· Take a large handi & spread ample amount of salt in it, place a small ring mold or cookie cutter & cover the handi, set it on high flame & let it preheat for 10-15 minutes at least.

Layering & baking of lasagna:

· Red sauce (very thin layer)

· Lasagna sheets

· Red sauce

· Sauteed veggies

· White sauce

· Mozzarella cheese

· Parmesan cheese

· Lasagna sheets

· Repeat the same layering process 4-5 times or until your baking tray fills, you should at least have 4-6 layers.

· Bake for 30-45 minutes in the makeshift oven. (30-35 minutes at 180 C in an oven)