Desi Veg Lasagna

 

Ingredients:

Brinjal 1 pc

Salt a pinch

Black pepper powder a pinch

Oil 1 tsp

Green bell pepper 1 pc

Red bell pepper 1 pc

Yellow bell pepper 1 pc

Oregano a pinch

Chilli flakes a pinch

Zucchini 1 pc

Onion 2 pcs

Carrot 2 pcs

Oil 1 tsp (in grill pan)

 

Kadai masala:

Saunf 1 tbsp

Black pepper ½ tbsp

Coriander seeds 2 tbsp

Jeera 1 tbsp

Chilli flakes ½ tbsp

 

Kadai gravy:

Oil 1 tbsp

Onion chopped 1 cup

Garlic chopped 1 tbsp

Tomato chopped ½ cup

Tomato puree 1 cup

Water as required

Salt ½ tbsp

Kadai masala 1 tbsp

Kasoori methi ½ tbsp

 

Cheese sauce:

Butter 1 tbsp

Refined flour 1 tbsp

Milk 1 cup

Cheese ½ cup

Cheese grated ½ cup

Roti 5-6 pcs

 

Method:

Grilled Vegetables:

1. Wash and clean all the vegetables.

2. Cut the brinjal into thick round slices, bell peppers into 1-inch dices, zucchini into thick slices, onions into thick round slices, and carrots into thick long slices.

3. Marinate the brinjal with salt, black pepper powder, and oil; keep it separate.

4. Next, marinate the bell peppers with salt, black pepper, oregano, and chilli flakes, then add oil and keep them separate.

5. Similarly, marinate the zucchini slices with salt, black pepper, oregano, chilli flakes, and oil; keep them separate.

6. Take the onion slices and carrot slices, marinate them with salt, black pepper, chilli flakes, and oil; keep them separate.

7. Allow all the vegetables to marinate for 10-12 minutes.

8. Heat a grill pan, add some oil, and place the brinjal slices. Grill them on high heat on both sides until they have charred marks. Once done, remove them onto a plate.

9. Proceed to grill the bell peppers on high heat until they develop charred marks, then remove them onto a plate.

10. Grill the zucchini slices on both sides and set them aside on a plate.

11. Finally, grill the onion slices and carrot slices.

12. Keep the grilled vegetables aside for later use.

 

Kadai Gravy:

1. Heat a pan and add saunf, black pepper, coriander seeds, jeera, and chilli flakes. Lightly roast them.

2. Transfer the roasted spices to a mortar and pestle, then pound them to a coarse texture.

3. Heat another pan, add oil, and chopped onions. Sauté them.

4. Add garlic and sauté until they turn golden brown.

5. Introduce chopped tomatoes and cook them until they become mushy.

6. Add tomato puree and cook for 8-9 minutes.

7. Incorporate the pounded kadai masala, salt, and kasoori methi. Mix well. The Kadai gravy is now ready.

 

Cheese Sauce:

1. Heat a pan, add milk, and warm it.

2. In another pan, add butter and refined flour. Cook for 20-30 seconds.

3. Gradually add the lukewarm milk while continuously whisking until the mixture becomes smooth and thick.

4. Add grated cheese and mix until it's fully combined.

5. Finally, season with salt and black pepper powder.

 

Assembly:

1. Take a tray and spread the kadai gravy and cheese sauce at the bottom.

2. Place a layer of roti on top of the sauces.

3. Add the grilled vegetables evenly across the tray.

4. Once again, pour the kadai gravy and cheese sauce over the vegetables. Sprinkle some grated cheese & kadai masala on top.

5. Repeat the layering process.

6. For the final layer, place rotis, spread kadai gravy and cheese sauce, add grated cheese on top & sprinkle some kadai masala.

7. Bake the assembled dish at 180°C for 18-20 minutes.

8. Veg Desi Lasagna is now ready to be served. Cut it into pieces and serve it hot.