Lasagna with Paneer
by Tarla Dalal
Added to 313 cookbooks
This recipe has been viewed 44018 times
A delightful combination of the well-known italian pasta and indian paneer.
- Mix the plain flour, butter, salt and enough water to make a soft dough.
- Knead well and leave for 1 hour.
- Heat the oil and fry the onion for 1 minute.
- Add the vegetables, chilli powder and salt and cook for a few minutes.
- Take the vessel off the fire and add the paneer pieces.
- Cut the tomatoes into big pieces and cook without adding any water. When cooked, take out a thick soup by passing through a sieve.
- Add the sugar, chilli powder, oregano and salt and boil for at least 15 minutes.
- Add the cream.
- Roll out thedough into big thin chapatties with the help of a little flour. Cut into broad strips.
- Boil plenty of water in a big vessel. Add 1 tablespoon of oil to the boiling water.
- Cook a few strips at a time in the boiling water and remove after 1/2 minute.
- In a greased baking dish, pour a little of the prepared sauce.
- Arrange some of the strips over the sauce.
- Sprinkle half of the stuffing over the strips.
- Pour a little sauce again.
- Again arrange some strips over the sauce.
- Sprinkle the balance stuffing over the strips.
- Arrange the remaining strips on top.
- Add the cream, salt and pepper to the white sauce and spread over the strips. Sprinkle the cheese over the sauce and dot with butter.
- Bake in a hot oven at 450°f for 20 to 25 minutes or until golden brown.
- Serve hot.
- Note : Instead of the above stuffing, you can also use a plain paneer stuffing made from 3 teacups of finely chopped paneer and salt.
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