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No oven lasagna by chef Ranveer Brar | The Indian Express

No oven lasagna by chef Ranveer Brar

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In a bowl, add water, curd, salt to taste, sugar, gram flour, refined flour and whisk it well. Add turmeric powder, degi red chilli powder, oil and mix it well. Keep aside for 10 minutes.

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Now, heat a non-stick pan, pour a ladleful of batter, spread it evenly and cook on slow flame. Cook until the top gets dry, turn and cook the other side. Remove on a plate and keep aside for further use.

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In a sauce pot, add oil once it's hot, add garlic, onion and saute it well. Saute until the onions are translucent. Add tomatoes, salt to taste, sugar and saute it well.

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Add degi red chilli powder, coriander powder, fresh tomato puree and mix everything well. Bring it to one boil, add corn kernels, carrot, capsicum, water and cover it with the lid and cook for 5-10 minutes.

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Take a heavy bottom pan, spread the prepared filling all over the pan. Pour little water, spread pizza cheese blend over all. Place the prepared lasagna sheet on top and repeat this and make four layers with them.

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Now, at the last layer place the prepared lasagna sheet, spread some tomato ketchup. Top it up with pizza cheese blend. Now, on the other side, heat a heavy pan.

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