Roti Lasagna – A Complete Indian Makeover (Leftover roti Lasagna)

Ingredients

• 3-4 leftover Rotis (One day old)
• For sautéed veggies: 👇🏾
• 1 onion, sliced
• 2 tbsp garlic flakes, finely chopped
• 1 de – seeded tomato, 🍅 cut into strips
• 1/2 green🫑 capsicum, cut in strips
• 1/2 red capsicum 🫑 cut into strips
• 1/2 yellow capsicum 🫑, cut into strips
• 1/2 cup boiled corn
• 5-6 French beans, chopped
• 1 carrot 🥕 cut lengthwise
• 1 boiled potato, cut into thick slices / brinjal (I have used potato)
• Spices: 👇🏾
• to taste Salt
• 1 tsp black pepper powder
• 1 tsp chilli flakes
• Other ingredients: 👇🏾
• 1/2 cup tomato 🍅 puree
• 2 cups white sauce
• 1 tbsp tomato ketchup
• Mozzarella cheese for topping

Steps

1. Take oil in a pan. Add onions & garlic & saute till translucent. Add tri – coloured capsicum 🫑 & saute.
2. Add boiled corn 🌽 & mix. Add 2 tbsp water & cook till veggies turn little soft. Toss gently.
3. Add tomato 🍅 puree,salt & black pepper powder. Cook till water from tomato 🍅 puree has evaporated. Add tomato 🍅 ketchup & mix. Switch off the flame.
4. Add salt, pepper & chilli flakes. Mix well.
5. Take a baking dish. Apply white sauce all over the bottom of the dish. Place a chapati to cover the white sauce.
6. Place a layer of boiled potato slices on the chapati & cover it with white sauce.
7. Place another chapati over it. Level sautéed veggies on this chapati.
8. Cover with white sauce & put the remaining veggies on it. Sprinkle grated mozzarella cheese on it. Make cuts on the lasagna at intervals so that everything merges well & the taste of puree + sauce seeps down easily.
9. Bake in a pre – heated oven at 180 c for 15 minutes.
10. Cut into wedges & serve immediately.