|
Ingredients
|
Quantity
|
|
For
lasagna sheets:
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|
|
Plain flour
|
2 cups
|
|
Oil or butter
|
2 tbsp
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|
Water
|
|
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Oil
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1 tbsp
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|
For veg
layer:
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|
|
Cheese grated
|
1 cup
|
|
Carrot grated
|
½ cup
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|
Cabbage shredded – fine
|
½ cup
|
|
Onions – cut into thin strips
|
2
|
|
Capsicum – cut into thin strips
|
1
|
|
Salt
|
to taste
|
|
For gravy:
|
|
|
Large tomatoes
|
3
|
|
Garlic crushed
|
1 tsp
|
|
Red chilli crushed
|
½ tsp
|
|
Onion grated
|
1
|
|
Tomato puree
|
3 tbsp
|
|
Tomato ketchup
|
1 tbsp
|
|
Sugar
|
1 tsp
|
|
Nutmeg powder
|
½ tsp
|
|
Salt
|
to taste
|
|
Butter
|
1 tbsp
|
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 tablespoon 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 vegetables.
Stir fry till the vegetables are crisp.
Add salt to taste, stir. Keep aside.
For
completing:
In a greased oven proof casserole, place 2 -3 sheets to cover the
bottom.
Spread ½ 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 300 C for 10 minutes or till cheese becomes
crisp.
