Added by bluelotus | Wed 20 May 2009 @ 15:14
Paneer (cottage cheese), form 1 liter milk (skimmed for weight watchers).
Mozzarella cheese,200 gms, grated.( Indian Amul mozzarella is any way fat free for some reason)
Pasta for lasagna, wheat, Ready to cook.
Basel to taste.
Oregano, to taste.
Black pepper, to taste.
Salt, to taste
Tomatoes, 400 gms, boiled skinned and pureed.
Onions, 3 no., cut in to small pieces.
Garlic to taste.
Oregano to taste,
Basil to taste.
Salt to tast.
Olive oil, 2tbs.
Crush the paneer to crumbs in a mixing bowl. Add 75 gms grated cheese to paneer. Add spices, black pepper and salt and mix well. Leave it aside.
For the sauce, put the olive oil in the wok. Add the garlic when heated. Add the onions and sauté lightly. Add spices. Sauté the spices, garlic and onions well in the oil till they leave aroma. Add the purred tomatoes. Cook for at least 40 to 50 minutes, till the sauce catches deep red colour. Add water if sauce becomes too thick before it has caught good red colour.
Pour some of the sauce in the backing dish and spread. Arrange the one layer of pastas. Arrange the paneer mixer in a layer above the pasta and spread some sauce. Make a layer of cheese on the sauce. Repeat the layering with pasta, paneer mixer, sauce and cheese till all the indigents are done, ending with the cheese layer on top.
Bake for at least for 15 minutes at 175-200 C.
Ready for eating!!
comments- my proportions are traditional indian. which go by how much one can fill up in the hands which means i am rather intuitive about \'how much??\'...so...please cross check the proportions of ingredients!!