• 1 cup wheat flour or all purpose flour 2. Salt 3. water 4. Oil
• 2 cup basic tomato sauce 2 cup basic white sause 1 medium capsicum 1 medium carrot, shredded 1 large onion, chopped 2 plum tomatoes, chopped 2 ounce chopped spinach 1 cup boil corn 4 garlic cloves, 6 Thai green chili 2 teaspoons dried oregano n red chili flakes 1 teaspoon salt 2 cup shredded mozzarella cheese 2 tablespoons olive oil or cooking oil 1\3 cup milk
No nutrition information available
1. Mix the flour, salt, and one tablespoon oil together in a mixing bowl. Add the water and mix until the dough comes together Divide the dough into 3 equal pieces and roll each piece into a ball. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin and 8" round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer and cooking the remaining dough
2. Step 2 For white sause mixture In a skillet apply small amount of butter cook green thai chili , garlic, onian, spinach and corn. Remove form heat and add 1 cup basic white sause. mix it well. Step 3 For vegetable mixture In a large skillet cook carrot, onion, capsicum tomato, garlic in hot oil until tender. Stir in the flour and oregano red chili flakes add milk . Cook and stir until slightly thickened. Remove from heat . Step 4 To assemble the lasagna, Spared the basic tomato Sauce and white sause into the bottom of a 8 " nonstik pan . Then Top with 1 tortilla. Then Spread tomato sause and one-third of the white sauce mixture over the tortila. Then add one-third of the cooked vegetable mixture evenly distributing over the white sauce mixture. Then Sprinkle with one-third of the mozzarella. Repeat the layers one more times, ending with a layer of tortilla tometo sauce , white sause and sprinkle of mozzarella and coriander leaves. Cover pan with lid and cook for 5-6 minute on stove at medium temperature . Then ready to serve.