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Explore Veg Lasagna Recipe | No Oven Recipe | बिना अवन के लज़ान्या बनाओ घरपे | Chef Sanjyot Keer with 3,512,787 views, 56,022 likes, and 1,041 comments. Experience the impact of this video content that has captured audience attention.

Full written recipe for Veg lasagna   For red sauce: Ingredients: ·      Olive oil 2 tbsp ·      Onion 1 nos. medium sized (chopped) ·      Garlic 1 tbsp (chopped) ·      Kashmiri red chilli powder 1 tsp ·      Tomato puree 2 cups (fresh0 ·      Tomato puree 200gm (market bought                       ) ·      Salt to taste ·      Chilli flakes 1 tbsp ·      Oregano 1 tsp ·      Sugar 1 pinch ·      Black pepper 1 pinch ·      Basil leaves 10-12 leaves Method: ·      Set a pan on high heat & add the olive oil & let it heat nicely. ·      Further add onions & garlic, stir & cook on medium flame for 2-3 minutes until the onions turn translucent. ·      Now add kashmiri red chilli powder & stir it lightly then add tomato purees, salt, chilli flakes, oregano, sugar & black pepper, stir everything well, cover & cook on low flame for 10-12 minutes. ·      Further add the basil leaves by tearing then with your hands & stir well. ·      Your red sauce is ready.   For white sauce: Ingredients: ·      Butter 30gm ·      Refined flour 30gm ·      Milk 400gm ·      Salt to taste ·      Nutmeg 1 pinch Method: ·      Set a pan on high heat, add the butter into it & let it melt completely, then add the flour & stir it well with the spatula & make sure you lower the flame & cook for 2-3 minutes, the texture of it will change from doughy to sandy. ·      Further add the milk in 3 batches while continuously whisky it, it should be lump free, cook until the sauce thickens & becomes smooth. ·      Now add salt to taste & nutmeg, stir well. ·      Your white sauce is ready.     Sauteed veggies: Ingredients: ·      Olive oil 2 tbsp ·      Garlic 1 tbsp ·      Carrot 1/3 cup (diced) ·      Zucchini 1/3 cup (diced) ·      Mushroom 1/3 cup (chopped) ·      Yellow bell pepper ¼ cup (diced) ·      Green bell pepper ¼ cup (diced) ·      Red bell pepper ¼ cup (diced) ·      Corn kernels ¼ cup ·      Broccoli ¼ cup (blanched) ·      Sugar 1 pinch ·      Oregano 1 tsp ·      Chilli flakes 1 tsp ·      Salt to taste ·      Black pepper 1 pinch Method: ·      Set a pan on high heat & olive olive, let it heat well & then add garlic, stir & cook for 1-2 minutes on medium flame. ·      Further add carrots & zucchini, stir well & cook on medium flame for 1-2 minutes. ·      Now add all the remaining vegetables & ingredients, stir well & cook for 1-2 minutes. ·      Your sauteed veggies are ready.   For lasagna sheets: Ingredients: ·      Refined flour 200gm ·      Salt 1/4 tsp ·      Water 100-110 ml Method: ·      In a large bowl add the refined flour along with the remaining ingredients & add water in batches to make a semi-tough dough. ·      Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes. ·      After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again. ·      Once the dough has rested divide it into 4 equal parts & form them into roundels. ·      Further, place the roundel onto a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin. ·      Once you have rolled it out, trim the edges using a knife to form a large rectangle, dive the rectangle into smaller, equal sized rectangles. ·      Your lasagna sheets are ready.   To make the makeshift oven: ·      Take a large handi & spread ample amount of salt in it, place a small ring mold or cookie cutter & cover the handi, set it on high flame & let it preheat for 10-15 minutes at least.   Layering & baking of lasagna: ·      Red sauce (very thin layer) ·      Lasagna sheets ·      Red sauce ·      Sauteed veggies ·      White sauce ·      Mozzarella cheese ·      Parmesan cheese ·      Lasagna sheets ·      Repeat the same layering process 4-5 times or until your baking tray fills, you should at least have 4-6 layers. ·      Bake for 30-45 minutes in the makeshift oven. (30-35 minutes at 180 C in an oven) #YFL #SanjyotKeer #VegLasagna The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN

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