A Delicious Italian Dish Using Leftover Roti

Delicious Italian Dish: Vegetable Lasagna Recipe

In many households, leftover rotis (Indian flatbreads) often go unused and are eventually discarded. However, these can be easily transformed into a delicious and attractive dish perfect for evening snacks or packing in your child’s tiffin box. Today, we’ll learn how to make a vegetable lasagna using these leftover rotis, combining the flavors of India and Italy.

Ingredients:

• Round rotis – 4 (of equal size)
• Grated cheese – 1 cup
• Tomato puree or paste – 1 cup
• Chopped garlic – 1 tablespoon
• Oregano and basil – 1 tablespoon (available in supermarkets)
• Butter – 1/4 cup
• All-purpose flour – 1/4 cup
• Milk – 1 cup
• Boiled mixed vegetables – 2 cups (e.g., cauliflower, carrots, zucchini, and bottle gourd)
• Eggplant slices – 1/2 cup (lightly fried)
• Olive oil – 2 tablespoons
• Sugar – to taste
• Salt – to taste

Method for Preparing Vegetable Lasagna:

1. Prepare the Tomato Puree:
   • If making your own, boil and peel tomatoes, then blend them into a paste. Alternatively, use store-bought tomato sauce.
2. Make the White Sauce:
   • In a saucepan, melt the butter over medium heat.
   • Add the all-purpose flour and cook for a few minutes until it forms a roux, stirring continuously to avoid burning.
   • Gradually pour in the milk, stirring constantly to prevent lumps from forming.
   • Cook until the mixture thickens and reaches a smooth consistency.
   • Season with a pinch of sugar and salt to taste.
3. Prepare the Tomato Sauce:
   • In a separate pan, heat the olive oil over medium heat.
   • Add the chopped garlic and sauté until it becomes fragrant and golden brown.
   • Add the tomato puree, oregano, basil, sugar, and salt. Cook until the sauce thickens, about 10-15 minutes.
   • Mix in the boiled vegetables and lightly fried eggplant slices.
4. Assemble the Lasagna:
   • Place one roti at the bottom of an ovenproof dish.
   • Spread a layer of white sauce over the roti.
   • Add a layer of the vegetable mixture.
   • Sprinkle grated cheese on top.
   • Repeat the layering process, finishing with a generous layer of grated cheese.
5. Bake the Lasagna:
   • Preheat the oven to 150°C (300°F).
   • Bake the lasagna for about 12-15 minutes, or until the cheese is melted and bubbly, with a golden-brown top.
6. Serve:
   • Once baked, allow the lasagna to cool slightly before slicing.
   • Serve hot as a delightful snack or meal.

Tips and Customizations:

• Vegetable Variations: Customize the recipe by adding vegetables of your choice. Spinach, mushrooms, bell peppers, and broccoli are great additions.
• Protein Boost: For added protein, include layers of cooked lentils or chickpeas.
• Herb Enhancements: Fresh herbs like parsley or cilantro can be added to the vegetable mixture for extra flavor.
• Cheese Choices: Experiment with different types of cheese, such as mozzarella, cheddar, or Parmesan, to suit your taste.

This vegetable lasagna is a fantastic way to utilize leftover rotis and create a nutritious, delicious snack or meal for your family. The blend of Indian and Italian flavors will be a hit among children and adults alike.

Feel free to get creative and adapt the recipe to your family’s preferences, adding different vegetables or fresh greens like spinach. Enjoy this innovative twist on traditional lasagna and make the most of your leftover rotis!