Baked Spinach Corn Papad Lasange


Added to 11 cookbooks   This recipe has been viewed 7737 times

Papad used instead of Lasagne sheets and baked.
Giving indian touch to pasta

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Baked Spinach Corn Papad Lasange recipe - How to make Baked Spinach Corn Papad Lasange


Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 6 serving

8 dal papad
salt to taste
1 tsp oil
150g_spell! grated processed cheese grated

For The Spinach and Corn
1 cup boiled , chopped spinach (palak)
1 carrot grated
50g boiled corns kernels
1 capsicum
1 onion
1 tomato
1/2 tsp sugar
salt to taste
1 tsp red pepper sauce
dried oregano for garnishing
black pepper powder to taste

For The Cream Sauce
2 tbsp butter
3tbsp flour
200g fresh cream
2 tbsp grated processed cheese
pinch nutmeg (jaiphal) powder
salt and pepper to taste
To boil papad lasagne

  1. Bring plenty of water, salt and oil to a boil. Add papads and cook for two minutes. Drain out water.Keep aside

For the spinach and corn layer

  1. Heat oil in a pan and sauté the spinach,corn ,carrots and vegetables with sugar, salt and red pepper sauce for three minutes.
  2. Cook for 2 minutes. Season with oregano and black pepper powder.Keep Aside.

For the cream sauce

  1. In a deep frying pan, melt the butter and stir in the flour. Remove the pan from the heat.
  2. Add the milk and the cream, whisking it all the while. Return to heat and continue as stirring continuosly.
  3. Add cheese and cook till thick, add seasoning.

How to proceed

  1. In a greased tray, arrange the papad sheets, followed by the spicy spinach-corn layer.
  2. Cover with the cream sauce. Repeat the layers.
  3. Sprinkle grated cheese and bake till done.
  4. Serve Hot.

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This recipe was contributed by suman_001 on 11 Jun 2011

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