Full written recipe for Veg lasagna
 
For red sauce:
Ingredients:
·      Olive oil 2 tbsp
·      Onion 1 nos. medium sized (chopped)
·      Garlic 1 tbsp (chopped)
·      Kashmiri red chilli powder 1 tsp
·      Tomato puree 2 cups (fresh0
·      Tomato puree 200gm (market bought                       )
·      Salt to taste
·      Chilli flakes 1 tbsp
·      Oregano 1 tsp
·      Sugar 1 pinch
·      Black pepper 1 pinch
·      Basil leaves 10-12 leaves
Method:
·      Set a pan on high heat & add the olive oil & let it heat nicely.
·      Further add onions & garlic, stir & cook on medium flame for 2-3 minutes until the onions turn translucent.
·      Now add kashmiri red chilli powder & stir it lightly then add tomato purees, salt, chilli flakes, oregano, sugar & black pepper, stir everything well, cover & cook on low flame for 10-12 minutes.
·      Further add the basil leaves by tearing then with your hands & stir well.
·      Your red sauce is ready.
 
For white sauce:
Ingredients:
·      Butter 30gm
·      Refined flour 30gm
·      Milk 400gm
·      Salt to taste
·      Nutmeg 1 pinch
Method:
·      Set a pan on high heat, add the butter into it & let it melt completely, then add the flour & stir it well with the spatula & make sure you lower the flame & cook for 2-3 minutes, the texture of it will change from doughy to sandy.
·      Further add the milk in 3 batches while continuously whisky it, it should be lump free, cook until the sauce thickens & becomes smooth.
·      Now add salt to taste & nutmeg, stir well.
·      Your white sauce is ready.
 
 
Sauteed veggies:
Ingredients:
·      Olive oil 2 tbsp
·      Garlic 1 tbsp
·      Carrot 1/3 cup (diced)
·      Zucchini 1/3 cup (diced)
·      Mushroom 1/3 cup (chopped)
·      Yellow bell pepper ¼ cup (diced)
·      Green bell pepper ¼ cup (diced)
·      Red bell pepper ¼ cup (diced)
·      Corn kernels ¼ cup
·      Broccoli ¼ cup (blanched)
·      Sugar 1 pinch
·      Oregano 1 tsp
·      Chilli flakes 1 tsp
·      Salt to taste
·      Black pepper 1 pinch
Method:
·      Set a pan on high heat & olive olive, let it heat well & then add garlic, stir & cook for 1-2 minutes on medium flame.
·      Further add carrots & zucchini, stir well & cook on medium flame for 1-2 minutes.
·      Now add all the remaining vegetables & ingredients, stir well & cook for 1-2 minutes.
·      Your sauteed veggies are ready.
 
For lasagna sheets:
Ingredients:
·      Refined flour 200gm
·      Salt 1/4 tsp
·      Water 100-110 ml
Method:
·      In a large bowl add the refined flour along with the remaining ingredients & add water in batches to make a semi-tough dough.
·      Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes.
·      After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again.
·      Once the dough has rested divide it into 4 equal parts & form them into roundels.
·      Further, place the roundel onto a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin.
·      Once you have rolled it out, trim the edges using a knife to form a large rectangle, dive the rectangle into smaller, equal sized rectangles.
·      Your lasagna sheets are ready.
 
To make the makeshift oven:
·      Take a large handi & spread ample amount of salt in it, place a small ring mold or cookie cutter & cover the handi, set it on high flame & let it preheat for 10-15 minutes at least.
 
Layering & baking of lasagna:
·      Red sauce (very thin layer)
·      Lasagna sheets
·      Red sauce
·      Sauteed veggies
·      White sauce
·      Mozzarella cheese
·      Parmesan cheese
·      Lasagna sheets
·      Repeat the same layering process 4-5 times or until your baking tray fills, you should at least have 4-6 layers.
·      Bake for 30-45 minutes in the makeshift oven. (30-35 minutes at 180 C in an oven)

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