This recipe can be used with white sauce and non vegetarian ingredients as well.
vegetarian 4 servings
1 lbs of chopped mixed vegetables (frozen or fresh)
Lasagna sheets (packet or fresh - read instructions before using the packet lasagna)
Grated cheddar cheese (as required)
2-3 cans of tomatoes (as required)
1 can of chickpeas/mixed beans
4 tsp of ginger, garlic and green chilli paste (as required)
Coriander and cumin powder
Salt - according to taste
Fresh Coriander leaves (Dhania)
Heat oil in a pan, add mustard seeds and cumin seeds till they crackle, then add the mixed vegetables.
Add about 2-3 teaspoons of ginger, garlic and chilli paste (according to taste), salt, turmeric powder and coriander and cumin powder (according to taste) and let the vegetables cook till tender.
In another saucepan, to make the sauce add oil, then add mustard seeds and cumin seeds till they crackle then add the canned tomatoes
Add about 1 teaspoon of ginger, garlic and chilli paste (according to taste), salt, turmeric powder and coriander and cumin powder (according to taste), cook till thick, not too thick though (medium consistency).
Once the vegetables and sauce are done, mix together and taste if okay, at this stage you can still add any ingredients if not according to taste. Add the canned chickpeas/mixed beans and chopped coriander leaves and mix well.
Oil a baking tray and spread a thin layer of tomato sauce first, hence to avoid the lasagna sheets from sticking at the bottom of the tray.
Slightly soak the packet lasagna in water first and then layer on top of the sauce in the baking tray, then spread the vegetable mixture evenly on the lasagna sheets, sprinkle grated cheese and some oregano on the top of the cheese
Repeat the process till about 3-4 layers have been assembled.
Bake in the oven at 180C/350F/Gas 4 for about 30-40 mins till done