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Tricolor Lasagna
Tricolor Lasagna

Before you jump to Tricolor Lasagna recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to tricolor lasagna recipe. To make tricolor lasagna you need 34 ingredients and 12 steps. Here is how you do it.

The ingredients needed to cook Tricolor Lasagna:
  1. Prepare Lasagna sheets long preferably whole wheat
  2. Use For the green spinach layer :
  3. Take Parsley
  4. Get Dill leaves
  5. Take Cilantros
  6. Provide Fresh cream
  7. You need Butter unsalted
  8. Provide Salt
  9. You need Mashed boiled Chanadal
  10. Get Garam masala powder
  11. Get Water
  12. Prepare For the saffron layer :
  13. You need Tomato big ripe tomatoes puréed
  14. You need Butter
  15. Prepare Ginger garlic paste
  16. Provide Salt
  17. Take Instant Maggi noodles (no taste enhancer)
  18. You need Tomato ketchup
  19. You need Kashmiri red chilli powder
  20. Take Garam masala powder
  21. You need Water
  22. Take For the white creamy layer :
  23. Use Corn flour
  24. You need Butter
  25. Prepare Fresh cream
  26. You need Dried thyme
  27. Provide Salt
  28. Get Yellow bell pepper finely chopped
  29. You need Milk
  30. Take Garlic finely chopped
  31. Use Other ingredients :
  32. Prepare Butter for greasing
  33. Provide Cheddar cheese grated as preferred
  34. Provide Mozzarella cheese grated as preferred
Steps to make Tricolor Lasagna:
  1. Firstly, for the saffron layer, melt butter in a pan. Add ginger garlic paste and sauté. Pour the tomato purée. Add the ketchup. Add salt.
  2. Add red chilli powder and sauté for 3 minutes till purée reduces to dry. Add garam masala powder, water. Mix andallow to boil. Now add the noodles. Cook till noodles is done and looks saucy. Shouldn’t be thin and watery. Switch off.
  3. In a blender, blend coriander leaves, parsley, dill leaves with required water to a smooth purée.
  4. Melt butter in a pan. For the green layer, pour in the spinach purée in the hot butter. Sauté. Add salt and mashed Chanadal. Add garam masala and add water if required. Allow to cook and boil till raw smell leaves. Done.
  5. Coming to our final white creamy layer, melt butter in a pan. Add finely chopped garlic. Sauté till aroma released. Now add the corn flour and stir continuously in butter for 2 minutes in low heat. Add milk and continue stirring till it forms a saucy state. Add bell pepper. Mix and finally cream. Adjust consistency by adding extra milk. Saucy thick consistency is preferred and not pouring one.
  6. Now line a parchment sheet on a baking tray. Take the lasagna sheets. I used readymade lasagna sheets which doesn’t require dipping in warm water procedure. So let’s start stacking.
  7. Place a lasagna sheet. Brush butter generously. Be gentle in handling the sheets.
  8. The first bottom layer is green so now spread spinach filling considerably. Don’t overload.
  9. Place another lasagna sheet. Brush with butter. Next is the white creamy filling. Stack another sheet. Brush with butter.
  10. Now time for the tomato noodle saffron filling. Sprinkle cheddar cheese.Finally place another sheet. Brush with butter. Top it up with generous shredded cheeses. If preferred some sauce. I used green filling to write 72.
  11. Now bake this lasagna in a preheated oven / cooker. I did in a cooker. Preheating time 10 minutes medium to high. Cover and bake for 25 minutes in medium till sheets turn soft and cheese sets well.
  12. Tricolor Lasagna is ready. Cut into equal half and Serve hot.

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