Veg Lasagna

Ingredients

• 400 grams Maida
• as per taste Salt
• 100ml About water for kneading
• 2 cups Tomato Puree
• 200 gm Tomato Sauce
• 2 table spoon chopped garlic
• 1 chopped onion
• 1 teaspoon kashmiri red chilli powder
• 1 teaspoon oregano
• 1 teaspoon chilli flakes
• 1 teaspoon sugar
• as required Few basil leaves
• as required Freshly grounded black pepper
• 2 table spoon oil
• to taste Salt
• 30 grams butter
• 30 grams Maida
• 400 ml milk
• 1 pinch freshly grated nutmeg
• 1 table spoon chopped garlic
• 1/3 chopped carrots
• 1/3 cup chopped zucchini
• 1/3 cup chopped mushroom
• 1/4cup each of red, yellow and green bell pepper
• 1/4 cup sweet corn
• 1/4cup blanched broccoli
• Pinch sugar
• 1 teaspoon oregano
• 1 teaspoon chilli flakes
• as required Freshly grounded black pepper
• to taste Salt
• as required Mozzarella Cheese

Steps

1. Firstly make a soft dough of 400gms of maida with water and add little salt to it let it rest for 10-15 minutes
2. For Red Sauce: In pan add two table spoon oil. Add one chopped onion, 1 table spoon chopped garlic. Saute well, till the onions get translucent. Add 1 teaspoon kashmiri lal mirch and stir well. To it add 2 cups Tomato Puree and add 200 gms tomato ketchup. Mix well and add salt, oregano, chilli flakes, freshly grounded black pepper and pinch of sugar.Cover it and cook it for 10 minutes on low medium flame. And keep aside.
3. For White Sauce: Ina pan add 30 grams butter. Let it melt. To it add 30 grams maida and mix well, till it turns into a sandy mixture and now start adding 400 ml of milk in three batches slowly and stirring vigorously. Add salt to taste and a pinch of nutmeg. It will enhance the taste. Keep aside.
4. For Assorted Vegetables: In a pan add 2 tablespoon oil. Let it heat up. To it add 2 tablespoon chopped garlic. Saute a little then add carrots and zucchini and mix well and toss it on a high flame for about a minute. Now to it add green, red, yellow bell pepper, mushrooms, sweet corn, blanched broccoli. Mix and give it a good stir. Add oregano, chilli flakes, salt and a little sugar. Donot over cook the veggies as they are to be baked also.
5. Preparing Lasagna Sheets: Take the maida dough, which has been resting for about thirty minutes now. Give it a final kneading to make it soft, this will help in crack free rolling and now roll it into thin rotis and then cut them into thin strips of One inch diameter each. No need to cook the sheets as we will bake the Lasagna
6. Now take a baking dish. Grease it. Now spread a little red sauce layer at the bottom of the baking dish, now place the lasagna sheets over it. Again a layer of red sauce, then a layer of assorted veggies, then white sauce inbetween, add mozerlla cheese, again the Lasagna sheets, keeping on repeating the process and on the top cover it with more of mozerlla cheese and bake it in a preheated oven at 180 degrees for 30- 35 minutes. Serve hot.