Makhani Lasagna (with Veggies)

 

Makhani Lasagna 

Makhani Sauce: You  can  do Sauce 2 in ways 

Ingredients 

5- 6 tomatoes

2 TBSP olive oil 

Oregano,  Basil leaves 

Italian seasoning 

11/2 tsp Dhania powder, 1 tsp  Garam masala powder, a pinch of cumin powder.

Salt to taste,

Pepper powder, Haldi 

Chilli flakes ( if you like) 

Cashews ¼ cup ( I used handful – did not measure any of the above I did approx. ) 

Milk 11/2 cup ( creamy texture) 

Preparation:

 (  sautéed tomatoes  with ginger, little bit coriander leaves and mint leaves ( like the flavor) ) 

Sauteed Cashew in Ghee, made puree with all these adding some water.

Boil the above tomato puree, with  spices ( dhania, garam masala ) oil  - boiled some time  until the raw smell is gone, add  herbs, salt, pepper, Haldi boils in simmer for few minutes  and at the end add Milk and Italian seasoning .. boiled in simmer for 4-5 min, added fresh basil leaves 

 2 nd way of making the sauce

Tomato puree like above with just herbs ( basil, oregano ) oil salt Haldi, pepper,

Add no onion garlic paneer makhani readymade masala from rasoi magic ( u can get from Indian store) mix in 11/2 cup milk, boil in simmer for few minutes and add to Tomato puree ..

Veggies:

Zucchini -1 

Red pepper 1

Carrot -1

Broccoli-1

Each veggie, cut into small pieces, sauteed each separately with a little salt, pepper, Haldi  

 I added all 3 veggies, with half cottage cheese just pulse it once,,, in a bowl add another half of cottage cheese and add this mixture, I used this for layers.  ( I alternate Ricotta or cottage ) Today I used cottage cheese) 

Making Layers: 

The sauce in the bottom of the pan 

Lasagna sheet  ( boiled Lasagna sheet in water with salt and oil  - I used Lentil Lasagna from Haris teeter) 

Veggie. cottage cheese mix 

Sauce

Mozzarella 

Repeat for at least  three layers 

Middle layer – I used Broccoli  ( 2nd one ) 

1st and 3rd Zucchini mix)

 Top layer 

Just sauce, parmesan cheese ..

Bake at 400 for 45 min and offer to Krishna !