Ingredients:
Lasagna Sheets / Rice flour pancakes – 4 sheets
Chopped Capsicum – ½ cup
Chopped Onions – ½ Cup
Chopped Tomatoes – ½ cup
Shredded Cabbage/Spinach – ½ Cup
Tomato Sauce/puree – 1 tsp
Spices – Salt and Black pepper

For béchamel sauce:

Milk – 1 cup
Cheese – 15-20 gms
Refined Flour (Maida) – 20-25 gms
Butter – 1 tsp
Bay leaf- 1 pcs



Method:
  1. Béchamel sauce – Take a pan, add milk and bay leaf. Boil for 2-3 minutes. Switch off the flame and cover the pan to enable the bay leaf to infuse in milk. Keep it aside for 20- 25 min. Once cool strain the milk. Melt butter in Kadai, add refined flour and cook it for 5 min, pour the milk into it stirring the mixture continuously to avoid getting lumps. Boil the mixture. Add salt and black pepper. 
  2. Take little oil, heat it. Put shredded cabbage/spinach, sauté it for 2 min till tender. Keep the aside. 
  3. Tomato Onion Sauce – Take little oil and sauté onions into it till soft and brownish. Add chopped capsicum and sauté it. Add tomatoes, tomato puree and mix the seasonings/spices into it. 
  4. Layering – Take a baking dish and grease the bottom and edges with oil. Spread the bottom with tomato sauce, top with 1st layer of pancake or Lasange sheet, spread the cabbage layer, again cover it 2nd layer of pancake, spread tomato onion sauce, top it with 3rd layer of pancake, spread Béchamel sauce, top it with grated cheese and some chopped capsicum. 
  5. Bake it in preheated Airfryer for 15 min at 180 degrees. 
  6. Serve hot. 



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