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Lasagna In Tomato Gravy



For lasagna sheets:

Plain flour
2 cups
Oil or butter
2 tbsp

1 tbsp

For veg layer:

Cheese grated
1 cup
Carrot grated
½ cup
Cabbage shredded – fine
½ cup
Onions – cut into thin strips
Capsicum – cut into thin strips
to taste  

For gravy:

Large tomatoes
Garlic crushed
1 tsp
Red chilli crushed
½ tsp
Onion grated
Tomato  puree
3 tbsp
Tomato ketchup
1 tbsp
1 tsp
Nutmeg powder
½ tsp
to taste   
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.