Here is the recipe:
Take 4 sheets of lasagne, put in hot water, when soft put it in cold water and place on plate without touching the other.
For Red sauce:
Chop capsicum, carrots, french beans, mushrooms, baby corn, broccoli and whatever else you fancy. Heat olive oil, add garlic and onions. Add veggies and cook for 2 mins. I boiled the veggies first for 5 mins and then put them in. I didn’t want to make sure they are cooked properly. Add tomato puree, tomato sauce/keptchup, salt, black pepper, oregano, red chilli flakes, basil and parseley. Adjust seasoning according to preference.
For White sauce:
Heat butter. Add garlic and onions. Add same veggies as above (again- I used boiled). Add very little maida- few spoonfuls (I added too much). Cook for 2 mins. Add oregano and chilli flakes. Add milk and stir. Add salt, pepper and palak (chopped and put in hot water till soft). It should feel creamy and tasty cheesy. It should not be dry.
Pre-heat oven at 150-180 degrees. Take a flat pan, grease with butter, place one sheet of lasagne, pour some red sauce, sprinkle cheese, place another sheet, pour white sauce, sprinkle cheese… so on and so forth… the red sauce should be on top. Add lots and lots of cheese on the top and bake for 15-20 mins.
Notes to myself:
- I used pre-cooked lasagne and did not put it in hot water. Big mistake. Put it in boiling water just few seconds before placing in the oven
- Make some red sauce without veggies. This can be sprinkled on top
- I did not place cheese between layers and only on top. Lasagne is all about the cheese
Preparation time: 30 mins
Baking time: 20 mins