Lasagne sheets – 12 to 16 nos., fresh or dry, any can be used
For the filling of the layers:
Olive oil – 1 tbsp
Butter – 1 tbsp
Ginger garlic paste – 1 tsp
Tomato puree – 1 cup
Soy granules – 1 cup soaked in warm water for 10 mins
Assorted cut veggies – Mushrooms/ cauliflower/capsicums/eggplant/ Babycorn /zucchini etc. to be chosen as per your preference.
Salt and pepper to taste
Red chilli powder – 1 tsp
Soy sauce – 1 tbsp
Schezuan sauce/hot sauce – 2 tbsp
Water as needed/stock as needed
Maida – 1 tsp
White sauce – 2 to 3 cups
Sliced olives- ¼ cup
Grated cheese- ¼ cup
Chopped parsley – 2 tbsp
- Prepare the lasagne sheets and keep aside.
- Heat oil and butter, add in the ginger-garlic paste, onions and saute for 2 mins, add in the soy granules and veggies and saute for 2 mins, add salt, spices and puree, maida and mix well for 2 mins.
- Add a little stock/water as needed and simmer for 10 -12 mins, now add in the sauces and mix well.
- Grease a baking dish, layer the lasagne sheets with white sauce, the soy veg filling, cover with sheets, white sauce and olives, parsley, cheese and bake for 12 to 16 mins in a pre-heated oven and serve hot with hot toasted brown bread/white bread.