Preparation Time: 20 minutes
Cooking Time: 60 minutes
1 cup ragi flour/red millet flour
½ cup wheat flour
1 cup finely chopped onions
1 cup finely chopped carrots
1 cup finely chopped capsicum/bell pepper
1/2 cup par boiled peas
1/2 cup finely chopped tomatoes
8-10 basil leaves
2 cups grated cheese
3 teaspoon ground black pepper
1 tablespoon oregano
2 teaspoon oil
2 tablespoon butter
For tomato sauce
2 cup chopped tomatoes
1 teaspoon ground black pepper
1 teaspoon red chilly powder
1/2 teaspoon oregano
For tomato sauce - Take tomatoes and blend it to make a puree. Take a pan and pour the puree into it. Add salt, pepper, red chilly powder, oregano and let it simmer till it thickens slightly. Keep it aside to cool.
For Ragi pasta sheets
Take a bowl. Add ragi flour, wheat flour, salt, pepper, 2 teaspoon oil and knead dough. Make 5 balls from the dough. Roll into a thin 9-10 inch diameter circle. Cut from all the sides to make a square. Again cut into three parts to make 3 rectangle sheets.
Take tawa and roast it slightly on both the sides till it is lightly brown on both the sides. Wrap it in the muslin cloth till it is used to assemble in the baking dish.
Take another pan and heat butter. Add onions, capsicum, peas, carrots, tomatoes, basil leaves, salt, pepper and let it cook till it is half done.
Preheat oven at 200 degree C. Take a baking dish/bowl and spread the tomato sauce evenly at the bottom of the bowl. Over that spread lasagna sheets to cover the bottom. Spread vegetables on the sheets followed by tomato sauce and top it up with cheese. Again layer it with lasagna sheets and follow the same way with two layers. Finally, top it up with tomato sauce and spread cheese. Cover the bowl with aluminium foil. Bake it for 45-50 minutes. Take out the foil and bake it for 10 more minutes.
Let it cool slightly for about 10 minutes. Cut into squares/rectangles and serve it immediately.
Note: If you are cooking as a low fat recipe, avoid cheese.
Low-Fat Recipes >