Cooking Time

15-20 mins

Preparation Time

1 hour

Total Time

1 hour 20 mins

Ingredients

Serves 4

2 Lasagne sheets.

5–6 cups of boiling water.

2 tsp oil.

2 tsp salt.

100g pizza cheese.

2–3 sliced olives/gherkins/jalapenos/some sweet corns for garnishing.

Red Sauce:

2 tbsp oil.

1 onion very finely chopped.

2 medium size tomatoes chopped.

200g tomato puree.

½ tsp dried oregano.

¼ tsp dried basil (5–6 fresh basil leaves).

¼ tsp dried parsley.

2 tsp sugar.

Salt and red chili powder to taste

Bechamel (White) Sauce:

2 tbsp butter.

2 tbsp maida.

2 cups milk.

¼ tsp dried oregano.

¼ tsp dried basil (5–6 leaves fresh basil).

¼ tsp dried parsley.

Salt and pepper to taste.

Vegetable Filling:

2 tbsp oil.

1 capsicum, finely chopped.

½ cup beans, finely chopped.

½ cup carrot, finely chopped.

1 small onion, finely chopped.

1 cup boiled sweet corn.

½ tsp red chili flakes.

Salt and pepper to taste.

¼ tsp dry oregano, basil and parsley.

¼ cup tomato puree.

(Use any seasonal vegetables – broccoli, zucchini, bell peppers, mushrooms, etc.)

Recipe Instructions

Cook the Lasagne Sheets

Boil 5–6 cups of water. Add oil and salt in the water. Add Lasagne sheets in the boiling water and cook till it is soft. Check in between that the sheets do not stick to each other. Filter the sheets through a sieve to remove water. Refresh in cold water and place on a greased tray.

Prepare the Red Sauce

Heat oil in a pan. Add onion and cook until onions turn light brown. Add chopped tomatoes and cook till soft. Add tomato puree, all seasonings, salt and chili powder and cook for 5–7 minutes till slightly thick, stir continuously. Do not cook too long. Remove from flame.

Prepare the Vegetables

Partially boil/micro vegetables (carrot, beans, zucchini, broccoli, cauliflower, mushroom) in a micro proof plate covered with clean wrap for 2–2.5 minutes. Boil the sweet corn in a cup of water. Refresh all the vegetables in ice cold water to retain colour.

Prepare the Vegetable Filling

Heat oil and sauté the onions till transparent. Add capsicum (bell peppers) and stir fry for 1–2 minutes. Add the partially boiled vegetables and sauté for 2–3 minutes. Add the sweet corn, tomato puree and all the seasonings and mix well.

Assemble the Lasagne

Grease a square bowl of 5–6" with little oil. Spread some red sauce at the base. Place one Lasagne sheet at the base. Cover with red sauce and spread ½ of the vegetable filling. Spread some grated cheese. Now again cover with Lasagne sheet and repeat with red sauce, ½ of vegetable filling, grated cheese and Lasagne sheet. Cover completely with red sauce and prepare white sauce.

For white sauce

Boil milk with basil leaves and then strain to keep aside basil leaves. Heat butter in a pan and add maida and stir for half a minute. The mixture will turn frothy. Reduce the flame and add the flavoured milk while stirring continuously. Stir and cook till it coats the back of the spoon. Add basil leaves seasonings, salt and pepper to taste and remove from flame. Now cover it completely with the white sauce and sprinkle grated cheese and garnish with some black olives or sweet corn.

Cooking

Pre-heat Air Fryer for 5 minutes. Arrange in fry basket and close it properly. Keep Air Fryer at 160°C for 15–20 minutes till cheese melts and turns golden brown. Serve hot with tomato sauce.