Name: Veg Lasagne recipe by Mala Renganathan at BetterButter
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 3
Ingredients: Lasagne sheets 10 to 12; Cheese cubes 3; Paneer 1 cup; Tomato 4; Potatoes 4; Veggies 1 cup (bean, carrot, capsicum, peas, cauliflower); Onion 1 or 2; Garlic 10 pods; Grated ginger 1 tbsp; Olive oil 3 to 4 tbsp; Italian herbs & chilly flakes; Pepper & salt; Butter 1 tbsp; Whole wheat powder 1 tbsp; Milk 1 cup

Ingredients Serving: 3

Lasagne sheets 10 to 12
Cheese cubes 3
Paneer 1 cup
Tomato 4
Potatoes 4
Veggies 1 cup (bean, carrot, capsicum, peas, cauliflower)
Onion 1 or 2
Garlic 10 pods
Grated ginger 1 tbsp
Olive oil 3 to 4 tbsp
Italian herbs & chilly flakes
Pepper & salt
Butter 1 tbsp
Whole wheat powder 1 tbsp
Milk 1 cup

Instructions

First boil the lasagne sheets in a large vessel for 10 minutes, then drain them.
For red sauce - soak tomatoes in boiling water and prepare the puree. Boil it with 2 or 3 crushed garlic and pepper powder.
For white sauce - roast the wheat powder in melted butter and add milk, boil it for 1 minute then add in the grated cheese from one cheese cube and pepper.
For veggies - saute all veggies, including garlic, ginger, onion, beans, etc on high flame for 3 minutes. Then set aside
Boil and peel the potatoes, then cube them.
In an oven proof baking glass dish, apply little olive oil, then line the bottom with lasagne sheets. Top this layer with veggies and potato cubes, now garnish with white sauce, grated cheese and Italian herbs.
Now line more sheets, add veggies and top it with red sauce, grated cheese and Italian herbs.
Repeat the same process now with veggies, the rest of the white sauce, paneer, herbs and cheese.
Repay the last layer with the same ingredients except adding the red sauce and paneer.
Now top with olive oil, poured over the last layer
Preheat the oven to 180 degrees C and bake for 30 minutes.
Cut the lasagne into cake like pieces and serve it immediately.

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