Vegetable Lasagna Using Bread with No Oven

Some people are purists when it comes to lasagna and insist on cooking it the traditional manner. It might be tough to discover alternate recipes for individuals who are vegetarian or don’t have an oven at home, but still wish to make a semblance of this famous dish. Thanks to Terrace Kitchen on YouTube, you can now make a vegetable lasagna that doesn’t require pasta in a pressure cooker. We’ve tried it, and it’s a cinch to put together, and the end product is extremely wonderful.

Ingredients: 

To make white sauce

• 3 Tbsp Butter
• 3 Tbsp All purpose flour
• 1 Cup Milk
• 1/2 Tsp Oregano
• Salt to taste

To make red sauce

• 1/2 Cup water
• 2 Medium sized tomatoes
• 2-3 Tbsp cooking oil
• 2 Tbsp finely chopped garlic
• 1 Medium size finely chopped onion
• 1 Tsp Red chilli powder
• 1 Tsp Oregano
• 1/2 Chilli flakes
• Salt to taste
• 2-3 Tbsp water
• 1/2 Tsp Sugar

To saute vegetables

• 2 Tsp Oil
• 2 Tbsp Finely chopped garlic
• 3/4 Cup Boiled sweetcorn
• 2 Small Capsicum
• 1 Cup Button mushrooms
• 1 Small size Tomatoes
• 3/4 Tsp Oregano
• 1 Tsp Chilli flakes
• Salt to taste

To make Lasagna

• 8-10 White bread slices
• 1/2 Cup cooking salt
• 4 Cubes of processed cheese
• 100 gm Mozzarella cheese

Directions:

Tomatoes should be cooked in the same manner as any other vegetable a pan with a half-cup of water heated Two tomatoes are then added. For 10 to 12 minutes, cover the pan and cook on medium heat. If you like, you may remove the skin of your tomatoes after they are ripe and ready to eat, or you can leave it on. Keep an eye on the temperature. After that, purée the tomatoes until they are silky-smooth.

In a saucepan, melt 2 tablespoons of butter. Let it go to sludge. Add the all-purpose flour. For 2 to 3 minutes at low to medium heat, whisk the flour and butter until smooth. Add the milk last. Also, while the sauce is simmering, keep whisking to ensure that the milk and flour combination are fully incorporated. Salt and oregano, to taste, to the dish. Make sure everything is well-combined before moving on. The white sauce is ready once it has been thoroughly incorporated into the dish. Take a break from it.

In a saucepan, bring the oil to a simmer so that you may make the red sauce. Sauté garlic for a minute till it’s slightly browned before adding the rest of the ingredients. Afterwards, stir in the chopped onions. Brown the meat in a pan. Pour in the boiling tomato puree and mix it all together. Stir in the oregano, red chili powder, and chilli flakes while cooking over low to medium heat. Add salt three minutes into the cooking process. After that, just combine the ingredients in a bowl. Add 3 tablespoons of water and sugar, then cover and simmer on low heat for 5 minutes.

In the meantime, start chopping the veggies. Add the cooking oil to a pan and heat it up. Garlic, sweet corn, capsicum, button mushrooms, tomatoes, oregano, chilli flakes, and salt can all be added at this point, and everything should be sautéed on medium heat.

The edges of the white bread slices should be cut off, so remove them. Use a rolling pin to roll out each slice. Flat slices should be set aside.

Your pressure cooker should be ready before you begin.

Begin layering your ingredients in the baking dish. Start with the red sauce and work your way up to the white. Then, as a final layer, add the bread slices. Then, on top of it, spread the red sauce and the white sauce. Add in the veggies. Repeat this process until the dish is completely coated with sauce. Cover the top layer of the pizza with cheese. On top, scatter the remaining veggies and chili peppers.

Bake for 10 to 15 minutes on medium heat in a pressure cooker. The finished product should be taken out of the oven and allowed to cool.

This meal can serve up to four people. Enjoy each and every mouthful.

Vegetable Lasagna Using Bread with No Oven