Cheese Roti Lasagna
- 4
- 13
- 20min
- 30min
A modified Italian lasagne recipe where chapatis are used in place of pasta sheets!
Ingredients
Ingredients
Cooking Steps
Preparation
Step 1 :
Chop up the capsicum and tomato. Set aside.
Step 2 :
Purée the remaining tomatoes.
Step 3 :
Pressure cook aubergines, remove skin and chop.
Step 4 :
Chop paneer cubes into small pieces.
Step 5 :
Heat some olive oil and sauté garlic paste.
Step 6 :
Add chilli powder, paneer, aubergine and oregano. Cook for 10 minutes.
Step 7 :
Add tomato purée and bring to a boil; then simmer till the water evaporates and it thickens.
Step 8 :
Add basil, salt and pepper as required.
Step 9 :
Grate the pizza cheese and Gouda. Mix the two together.
Step 10 :
Spread a layer of the cooked vegetables in a round baking dish.
Step 11 :
Next, spread a layer of grated cheese and capsicum.
Step 12 :
Spread Amul cream cheese on a roti and place it cheese side down in the baking dish. Tear up another roti to cover any gaps present.
Step 13 :
Repeat the cooked vegetable, cheese, capsicum and roti layers twice more. Top the last roti with another layer of cooked and fresh vegetables.
Step 14 :
Tear up a cheese slice over the top; then decorate with drops of cream cheese, ketchup and olives.
Step 15 :
Bake at 180°C for 10-15 minutes.
Shop Ingredients
Cheese Roti Lasagna
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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