Lasagna In Tomato Gravy

Recipe Ingredients

		For Lasagna Sheets
2 cups	125g / 4.4oz	Plainflour
2 tablespoons	30ml	Oil or butter
		Water
1 tablespoon	15ml	Oil
		For Veg. Layer
1 cup	146g / 5.1oz	Cheese grated
1/2 cup	55g / 1.9oz	Carrot grated
1/2 cup	118ml	Cabbage shredded fine
2		Onions cut into thin strips
1		Capsicum cut into thin strips
1 tablespoon	15ml	Butter
		Salt to taste
		For Gravy
3		Tomatoes (large)
1 teaspoon	5ml	Garlic crushed
1/2 teaspoon	2.5ml	Red chilli crushed
1		Onion grated
3 tablespoons	45ml	Tomato puree
1 tablespoon	15ml	Tomato ketchup
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Nutmeg powder
		Salt to taste
1 tablespoon	15ml	Butter

Recipe Instructions

For lasagna:

Mix fat in dough. Knead into pliable dough with water.

Keep aside for 30 minutes. ( Long enough to prepare the gravy and

vegetables)

Divide into 4-5 parts. Roll into very thin sheets with the help of some

flour.

Cut in 6"x4" rectangles. Put plenty of water to boil. Add 1 tablespoon

oil.

Put in some sheets at a time in the boiling water. Remove after 30-40

seconds, drain.

Repeat for all the dough.

For gravy:

Put tomatoes in boiling water for 5 minutes.

Remove skins. Grate.

Heat butter, add garlic, stir.

Add tomatoes and all other ingredients.

Stir and cook till thick. Keep aside.

For vegetables:

Heat butter in heavy saucepan. Add all vegetabbles.

Stirfry till the vegetables are crisp.

Add salt to taste, stir. Keep aside.

For completing:

In a greased overn proof casserole, place 2 -3 sheets to cover the bottom.

Spread 1/2 the vegetables over lasagna sheets.

Cover with layer of lasagna sheets.

Pour some gravy on top. Cover with more sheets.

Repeat with vegetable, sheets, gravy.

Sprinkle cheese on top.

Bake in a hot oven at 300C for 10 minutes or till cheese becomes crisp.

Source:
Hors d'Oeuvres, Norman Kolpas

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