Veg Lasagna Recipe | No Oven Recipe | बिना अवन के लज़ान्या बनाओ घरपे | Chef Sanjyot Keer скачать в хорошем качестве

Veg Lasagna Recipe | No Oven Recipe | बिना अवन के लज़ान्या बनाओ घरपे | Chef Sanjyot Keer

Full written recipe for Veg lasagna   For red sauce: Ingredients: ·      Olive oil 2 tbsp ·      Onion 1 nos. medium sized (chopped) ·      Garlic 1 tbsp (chopped) ·      Kashmiri red chilli powder 1 tsp ·      Tomato puree 2 cups (fresh0 ·      Tomato puree 200gm (market bought                       ) ·      Salt to taste ·      Chilli flakes 1 tbsp ·      Oregano 1 tsp ·      Sugar 1 pinch ·      Black pepper 1 pinch ·      Basil leaves 10-12 leaves Method: ·      Set a pan on high heat & add the olive oil & let it heat nicely. ·      Further add onions & garlic, stir & cook on medium flame for 2-3 minutes until the onions turn translucent. ·      Now add kashmiri red chilli powder & stir it lightly then add tomato purees, salt, chilli flakes, oregano, sugar & black pepper, stir everything well, cover & cook on low flame for 10-12 minutes. ·      Further add the basil leaves by tearing then with your hands & stir well. ·      Your red sauce is ready.   For white sauce: Ingredients: ·      Butter 30gm ·      Refined flour 30gm ·      Milk 400gm ·      Salt to taste ·      Nutmeg 1 pinch Method: ·      Set a pan on high heat, add the butter into it & let it melt completely, then add the flour & stir it well with the spatula & make sure you lower the flame & cook for 2-3 minutes, the texture of it will change from doughy to sandy. ·      Further add the milk in 3 batches while continuously whisky it, it should be lump free, cook until the sauce thickens & becomes smooth. ·      Now add salt to taste & nutmeg, stir well. ·      Your white sauce is ready.     Sauteed veggies: Ingredients: ·      Olive oil 2 tbsp ·      Garlic 1 tbsp ·      Carrot 1/3 cup (diced) ·      Zucchini 1/3 cup (diced) ·      Mushroom 1/3 cup (chopped) ·      Yellow bell pepper ¼ cup (diced) ·      Green bell pepper ¼ cup (diced) ·      Red bell pepper ¼ cup (diced) ·      Corn kernels ¼ cup ·      Broccoli ¼ cup (blanched) ·      Sugar 1 pinch ·      Oregano 1 tsp ·      Chilli flakes 1 tsp ·      Salt to taste ·      Black pepper 1 pinch Method: ·      Set a pan on high heat & olive olive, let it heat well & then add garlic, stir & cook for 1-2 minutes on medium flame. ·      Further add carrots & zucchini, stir well & cook on medium flame for 1-2 minutes. ·      Now add all the remaining vegetables & ingredients, stir well & cook for 1-2 minutes. ·      Your sauteed veggies are ready.   For lasagna sheets: Ingredients: ·      Refined flour 200gm ·      Salt 1/4 tsp ·      Water 100-110 ml Method: ·      In a large bowl add the refined flour along with the remaining ingredients & add water in batches to make a semi-tough dough. ·      Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes. ·      After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again. ·      Once the dough has rested divide it into 4 equal parts & form them into roundels. ·      Further, place the roundel onto a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin. ·      Once you have rolled it out, trim the edges using a knife to form a large rectangle, dive the rectangle into smaller, equal sized rectangles. ·      Your lasagna sheets are ready.   To make the makeshift oven: ·      Take a large handi & spread ample amount of salt in it, place a small ring mold or cookie cutter & cover the handi, set it on high flame & let it preheat for 10-15 minutes at least.   Layering & baking of lasagna: ·      Red sauce (very thin layer) ·      Lasagna sheets ·      Red sauce ·      Sauteed veggies ·      White sauce ·      Mozzarella cheese ·      Parmesan cheese ·      Lasagna sheets ·      Repeat the same layering process 4-5 times or until your baking tray fills, you should at least have 4-6 layers. ·      Bake for 30-45 minutes in the makeshift oven. (30-35 minutes at 180 C in an oven) #YFL #SanjyotKeer #VegLasagna The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN