Leftover roti nashta recipe | leftover roti snacks recipe | roti lasagna

Roti lasagna

Roti nashta or roti lasagna is cheesy (of course), and loaded with vegetables, spicy tomato sauce, and creamy white sauce. These two sauces are made from scratch with basic ingredients. It only takes a few minutes to make super flavorful, veggie-packed lasagna with leftover rotis. It is a simple recipe that will absolutely satisfy your comfort food cravings. It is easy and loved by all kinds of age groups. Do try this!

The key to making roti lasagna at home are;

  • Use thin rotis instead of lasagna sheet or pasta sheet.
  • You can easily adjust the vegetables to suit the seasons or available at your home for vegetable stuffing.
  • The sauce is made from scratch with basic ingredients. It only takes a few minutes to make.
  • Instead of cheese, I recommend paneer (cottage cheese), which has more protein and flavor.

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Roti lazaniya

Recipe card for roti lasagna

Nehas Cook Book
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Snacks
Cuisine Indian
Servings 4 servings

Ingredients
  

For vegetable stuffing

  • 1 tbsp oil
  • 1 tbsp butter
  • 1 tbsp chopped garlic
  • ½ cup chopped onion
  • ¼ cup carrot
  • ½ cup chopped green capsicum
  • ½ cup chopped tomatoes
  • 1 medium size chopped potatoes
  • ¼ cup corn kernes
  • Salt to taste
  • ½ tsp red chilli flakes
  • ½ tsp oregano

For red sauce

  • 1 tbsp oil
  • 3-4 thinly sliced garlic cloves
  • 1 small size chopped onion
  • 1 tsp kashmiri red chilli powder
  • 1 cup tomato puree
  • 1 tbsp tomato ketcheup
  • ½ tsp oregano
  • 1 tsp red chilli flakes
  • Salt to taste
  • Pinch of black pepper

For white sauce

  • 1 tbsp butter
  • 2 tbsp maida
  • ¾ cup milk
  • Salt to taste
  • Pinch of black pepper
  • ¼ tsp oregano
  • 1 cheese cube

For assembling

  • 3 leftover rotis
  • Vegetable stuffing
  • Red sauce
  • White sauce
  • 2 Cheese cubes

Instructions
 

Making vegetable stuffing

  • In a pan, add oil, butter, and garlic cloves. Sauté for a minute.
  • Then add chopped onion and sauté till onion become translucent.
  • Now add chopped carrot, capsicum, tomatoes, potatoes, corn kernels, and salt. Mix well.
  • Cover and cook the vegetable for 3-4 minutes or till it becomes slightly soft.
  • Then add red chili flakes and oregano.
  • Mix well and keep it aside.

Making red sauce

  • Set a saucepan on low heat, add oil, garlic, and onions, cook until onions are translucent.
  • Add Kashmiri red chili powder and cook briefly on low flame for 10-15 seconds.
  • Now, add the tomato purée and mix well.
  • Then add tomato ketchup, oregano, red chili flakes, salt, and black pepper. stir well and cook on medium-high heat, cover and cook for 10 minutes
  • Homemade red sauce is ready
  • keep it aside to be used later in the roti lasagna.

Making white sauce

  • Set a pan on medium-low heat, add butter and let it melt, add the flour and cook the flour for 2-3 minutes, remember not to burn the flour or changing the color to brown, keep it light brown.
  • Further, add milk in 3 batches and make sure to whisk well while adding milk to make a lump-free sauce.
  • Further, add salt to taste, a pinch of black pepper powder, and oregano, stir well.
  • Now add processed cheese and stir well until the cheese melts. The white sauce is ready.

Assembling roti lasagna

  • Apply some oil to the base of the pan, spread red sauce on it.
  • Place a roti on it, further spread red sauce pasta and stir-fried veggies, spread a layer of white sauce and grate some cheese, layer it with roti, repeat the layering process until there are two layers formed.
  • On the top grate processed cheese. Place tawa on gas, cover, and cook lasagna on low flame for 10-15 minutes.
  • Roti lasagna is ready, cut in square, and serve immediately.

Notes

  • cover and cook red sauce till oil separate from its sides and becomes thick.
  • white sauce should have a medium consistency.
  • cover and cook roti nashta or lasagna for 10-15 minutes on low flame.

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