Roti vegetable lasagna

Chapatti Lasagna in an Indian version of the Italian dish Or fusion healthy dish.

This recipe's take on the classical lasagna is going to leave you with an empty plate in almost no time!

Ingredients:

5 Roti, 1 cup chopped cabbages, 1/2 cup chopped Onion, 1 cup chopped colour Capsicum, 1/2 cup chopped eggplant, 3-4 chopped Garlic, 1-2 green chilli, 2 tbsp chopped ginger to test, 3/4 cup Spinach dip, 3/4 Grated mozzarella,

3 tbsp Cream cheese, 3/4 cup

Paneer, 1/2 tsp Oregano , 1/2 cup Pasta sauce, salt to test.

Method:

Prepare roti adding red chilli flacks and black pepper. In to wheat flour. You can use leftover rotis too. Than prepare filling by heating oil in pan. Add finely chopped garlic, chilli and give it a fry. Add finely chopped onion, capsicum, eggplant, cabbage required salt and stir fry for 2 mins. Lastly add oregano give it a fry. Switch off the flame. Let it cool little bit than add Paneer and cream cheese and mix well.Pre-heat oven at 350 f, Take a baking pan (6.5 inch), spread a tbsp of pasta sauce in the base.Place a roti over it. Spread 2 tbsp pasta sauce, then a sprinkle 2 tbsp cheese and layer of filling over it. Repeat by layering roti, pasta sauce, cheese, filling, again roti, sauce, cheese, filling.Finish by covering roti, spread pasta sauce and remaining cheese.

Bake for 15 mins or until the cheese turns golden.

Notes:

You can make your own filling and adapt the same recipe.

I chose a springform pan and it was easy for me to demould. You can select your own pan.

You can choose to cover the pan with aluminium foil if you like the cheese not browned.