Recipes
Veg
Vegetable Lasagna
By Shruti Garg
⏳ Prep Time: 45 minute
10 Sep 2020
Nutritional Overview
Calories
1009.2 kcal
Protein
37.3 gm
Carbs
134 gm
Fats
36 gm
Ingredients
Serves 2: 90 gm wheat flour 50 gm cheese 200 ml milk 20gm butter 200-300 gm steamed/ boiled green veggies(brocolli, french beans, capsicum, peas) 10gm oats flour 50gm onion chopped 100 gm tomato finely chopped 100 gm tomato puree 50 gm boiled kidney beans 2-3 cloves of garlic finely chopped
Method
Step 1
Make dough using wheat flour and make - big thin chappatis as lasagna sheet. In a pan add gm of butter, then add garlic and saute it till brown. Now add onions, chopped tomatoes and veggies and kidney beans. Saute for a minute or and add salt and black pepper. White sauce: In a pan add remaining butter, then add oats and milk and mix it for - min until it is of sauce consistency. Assemble: In a baking dish spread tomato sauce, then add a layer of chappati and add layer of veggies mix and then spread a thin layer of white sauce. Repeat this process again. Finally cover it with drated cheese, mixed herbs and chilli flakes. Bake at °C until cheese melts.. or assemble this in Kadai and put it on low flame until cheese melts. Note: If you have soya in your diet then mix gm of soya to the wheat flour to make chappatis.
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