Cooking Instructions
- Cook the Lasagna/Pasta Sheets according to package instructions. Keep aside.
- Making the Paneer Mix
- Heat 2 tbsp oil in a nonstick frying pan. Add crumbled paneer, salt, Italian seasoning, chopped tomatoes and black pepper powder.
- Mix and sauté over medium heat until the water of the paneer evaporates but still moist, don’t let it dry completely. Remove from the heat, keep aside.
- Making the Vegetable stir fry
- Heat 2 tbsp oil in a nonstick frying pan. Add sliced onions and salt. Sauté over medium heat until light brown in colour.
- Add chopped garlic and bell peppers. Mix and stir over medium heat for 2 minutes. Remove from the heat, keep aside.
- Making the Cheese Sauce
- Add fresh cream in a nonstick frying pan. Next to add cheddar cheese, Italian seasoning and parsley.
- Mix and cook for 2 minutes. Remove from the heat, keep aside.
- Assembling the Lasagna
- Preheat the oven to 190° C.
- Apply a thin layer of the pasta sauce in the bottom of a 7×4 inch pan. Start layering with a cooked lasagna sheet first, then add a layer of cheese sauce.
- Next to add a layer of Paneer mix, add grated Mozzarella, fresh basil leaves.
- Now add 1 more cooked lasagna sheet, apply a layer of pasta sauce.
- Add a layer of stir fried veggies, spread a layer of cheese sauce over it.
- Add the last cooked lasagna sheet next, close the layering with pasta sauce and grated Mozzarella.
- Bake for 20-25 minutes. Remove from the oven, and let the lasagna stand for 10 minutes before serving.
- Garnish with chilli flakes and Italian seasoning, serve hot.
Ingredients
3 Store brought Lasagna/Pasta Sheets
Basil leaves – a few
1 cup Mozzarella cheese (grated)
1 tsp Chilli flakes (for garnishing)
as needed Vegetable oil
1 tbsp Pasta sauce
For Paneer Mix
250 gm Paneer/Cottage Cheese
2 (chopped)-Tomatoes
1/2 tsp Italian seasoning
to taste Salt
1/2 tsp Black pepper powder
For Vegetable stir fry
1 Onion ( medium sized) – sliced
7-8 cloves (chopped)- Garlic
1/2 cup (chopped)- Bell peppers (red, green, yellow)
to taste Salt
For Cheese Sauce
150 ml Fresh cream (I used Amul’s)
1/2 cup (grated)- Cheddar cheese
1/2 tsp Italian seasoning
2 tbsp Fresh parsley