Roti Lasagne

Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 2 to 4 servings

Ingredients

4 chapatis

For The Vegetable Layer
1 tbsp olive oil
2 tsp cumin seeds (jeera)
1/2 cup blanched green peas
1/2 cup chopped and blanched carrot
1/2 cup chopped and blached cauliflower
1/2 cup chopped raw banana , boiled
1/2 cup blanched french beans
salt to taste
2 tsp dried fenugreek leaves (kasuri methi)
1 tsp turmeric powder (haldi)

For The Sauce
1 tbsp olive oil
1 cup tomato puree
1 tbsp sugar
salt to taste
1 tsp garam masala

For The Garnish
1/2 cup grated paneer (cottage cheese)
1/2 cup finely chopped coriander (dhania)
a pinch roasted cumin seeds (jeera) powder
a pinch cardamom (elaichi) powder

Method

For the vegetable layer
For the vegetable layerHeat the oil in a pa and add the cumin seeds.When the seeds crackle, add all the vegetables, turmeric powder, kasuri methi and salt, mix well and saute till the vegetables are cooked and turn soft.Keep aside.
For the sauce
For the sauceHeat the oil in a pan, add the tomato puree and saute for 1 minute.Add the salt, sugar and garam masala, mix well and cook for 4-5 minutes. Keep aside.
To asemble
To asembleGrease a baking tray it with little olive oil and keep aside.Pour the sauce at the bottom and place one chapati.Spread a layer of vegetable followed by sauce.Sprinkle some paneer, coriander and dry masala.Repeat the steps 2, 3 and 4 to make more such layers on top of it.Bake it in a preheat oven at 180 degrees for 20 minutes.Serve hot.