Roti Lasagne By Shipra Khanna

Roti Lasagne

Are you wondering how to serve those leftover Rotis? Chef Shipra Khanna’s leftover Roti Lasagne is here to your rescue. Just some little veggies with a dash of spices and your Lasgane is ready in no time.
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Serves

1-2

Cooking Time

20-25 Min

Meal Type

savoury

Preparation Time

10-12 Min

Difficulty

Medium

Rate This Recipe8

INGREDIENTS

  • 2 - 4 tbsp oil
  • 1 tomato
  • 3 - 4 garlic cloves
  • 1 cup boiled peas
  • 1 cup blanched french beans, carrots and cauliflower
  • 1 cup cottage cheese
  • 1 cup tomato puree
  • 1 tsp oregano
  • 1/2 tsp rosemary
  • Salt as per taste
  • 1/4 tsp Kasuri methi
  • 1 tsp sugar
  • Leftover roti
  • 1 cup mozzarella cheese

PREPARATION

  1. 1

    In a heated pan, add oil, grated garlic cloves and quickly mix it. Add boiled peas, blanched carrots, beans, cauliflower, cottage cheese and mix it. Add tomato puree, oregano, rosemary and mix. Add salt as per taste and let it cook.
  2. 2

    Add chopped tomatoes, kasuri methi and mix. Add sugar and let it cook.
  3. 3

    Grease the oven tray with oil. Add leftover roti. Add the prepared vegetables. Add mozzarella cheese. Repeat the layer again. Coat the top part with grated cheese and bake it in the preheated oven at 180'C for 15 - 20 minutes.
  4. 4

    Cut the lasagne into pieces. Garnish with coriander leaves and serve.
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