Ingredients

• For lasagne sheets:
• 2 cups - plain flour
• 2 tbsp - oil or butter
• water
• 1 tbsp - oil
• For vegetable layer:
• 1 cup - cheese grated
• 1/2 cup - carrot grated
• 1/2 cup - cabbage shredded fine
• 2 - onions cut into thin strips
• 1 - capsicum cut into thin strips
• 1 tbsp - butter
• salt
• For gravy:
• 3 - large tomatoes
• 1 tsp - garlic crushed
• 1/2 tsp - red chilli crushed
• 1 - onion grated
• 3 tbsp - tomato puree
• 1 tbsp - tomato ketchup
• 1 tsp - sugar
• 1/2 tsp - nutmeg powder
• salt
• 1 tbsp - butter

How to Make Lasagne In Tomato Gravy

• For lasagne:
• Mix fat in dough.
• Knead into pliable dough with water.
• Keep aside for 30 minutes.
• Divide into 4 - 5 parts.
• Roll into very thin sheets with the help of some flour.
• Cut into 6 inch x 4 inch rectangles.
• Add plenty of water to boil.
• Add 1 tbsp of oil.
• Put in some sheets in the boiling water.
• Remove after 30 - 40 seconds, drain.
• Repeat for all the dough.
• For gravy:
• Put tomatoes in boiling water for 5 minutes.
• Remove skin and grate.
• Heat butter, add garlic, stir.
• Add tomatoes and other ingredients.
• Stir and cook till thick.
• Keep aside.
• For vegetables:
• Heat butter in heavy saucepan.
• Add all vegetables.
• Stir - fry till the vegetables are crisp.
• Add salt, stir.
• Keep aside.
• For completing:
• In a greased oven proof casserole, place 2 - 3 sheets to cover the bottom.
• Spread 1/2 the vegetables over lasagne sheets.
• Cover with layer of lasagne sheets.
• Pour some gravy on top.
• Cover with more sheets.
• Repeat with vegetable, sheets, gravy.
• Sprinkle cheese on top.
• Bake in a hot oven at 300C for 10 minutes or till cheese becomes crisp.