Ingredients:

• For lasagne sheets:
• 2 cups – plain flour
• 2 tbsp – oil or Butter
• water
• 1 tbsp – oil
• For vegetable layer:
• 1 cup – cheese grated
• 1/2 cup – Carrot grated
• 1/2 cup – Cabbage shredded fine
• 2 – Onions cut into thin strips
• 1 – Capsicum cut into thin strips
• 1 tbsp – Butter
• salt
• For gravy:
• 3 – large Tomatoes
• 1 tsp – Garlic crushed
• 1/2 tsp – Red Chilli crushed
• 1 – Onion grated
• 3 tbsp – Tomato puree
• 1 tbsp – Tomato ketchup
• 1 tsp – Sugar
• 1/2 tsp – Nutmeg powder
• salt
• 1 tbsp – Butter

Method:

1. For lasagne:
2. Mix fat in dough.
3. Knead into pliable dough with water.
4. Keep aside for 30 minutes.
5. Divide into 4 – 5 parts.
6. Roll into very thin sheets with the help of some flour.
7. Cut into 6 inch x 4 inch rectangles.
8. Add plenty of water to boil.
9. Add 1 tbsp of oil.
10. Put in some sheets in the boiling water.
11. Remove after 30 – 40 seconds, drain.
12. Repeat for all the dough.
13. For gravy:
14. Put tomatoes in boiling water for 5 minutes.
15. Remove skin and grate.
16. Heat butter, add garlic, stir.
17. Add tomatoes and other ingredients.
18. Stir and cook till thick.
19. Keep aside.
20. For vegetables:
21. Heat butter in heavy saucepan.
22. Add all vegetables.
23. Stir – fry till the vegetables are crisp.
24. Add salt, stir.
25. Keep aside.
26. For completing:
27. In a greased oven proof casserole, place 2 – 3 sheets to cover the bottom.
28. Spread 1/2 the vegetables over lasagne sheets.
29. Cover with layer of lasagne sheets.
30. Pour some gravy on top.
31. Cover with more sheets.
32. Repeat with vegetable, sheets, gravy.
33. Sprinkle cheese on top.
34. Bake in a hot oven at 300C for 10 minutes or till cheese becomes crisp.

Recipe courtesy of Saroj Kering