Roti lasagna, Vegetable chapati lasagna

Roti lasagna, Cheesy, soft and delicious! made from scratch, leftover chapathi used as base instead of lasagna sheets. Goodness of vegetables, spinach and cheese.

Rotimatic is a savior for me these days, be it for dinner or lunch. Though I cook rice everyday for lunch to serve my family, at times, I never feel like having it, either because it’s not hot or not my favorite dishes.

Those days, I just make hot rotis and pair it simply with dal and a dry vegetable I prepared for lunch. I am really loving it.

This Roti lasagna is one such recipe you must try once. The filling can be of your choice like spinach alone, mushroom, corn etc. I have given a simple basic recipe with roti as base in place of lasagna sheets.

This doesn’t need more sauce, yet turns out soft and delicious. It also takes less time. Aj loved it a lot, that he asked me to make this often. He also loves the fact, the baking time is less comparatively to the regular Lasagna.

Check out my chapathi noodles.

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Chapati lasagna | Roti lasagna

Roti lasagna, made from scratch, with leftover chapati, used as base instead of lasagna sheets. Turns out soft, delicious with goodness of vegetables, cheese.

Course Main Course

Cuisine Indian

Prep Time 15 minutes

Cook Time 25 minutes

Servings 3

1x2x3x

Cup measurements

Ingredients

• 4 Roti
• ½ Zucchini
• ½ Onion
• ½ Capsicum
• ½ cup Spinach frozen
• 1 Tomato
• 3 Garlic
• 1 Bird's eye chilli or green chilli
• ¾ cup Grated mozzarella
• 3 tablespoon Cream cheese
• ½ cup Paneer
• ½ teaspoon Oregano
• ½ cup Pasta sauce

Cook ModePrevent your screen from going dark

Instructions

• Prepare roti/ chapati as per your way I used my machine. You can use leftover chapati too.
• First prepare filling by heating oil in pan. Add finely chopped garlic, chilli and give it a fry.
• Add finely chopped onion, capsicum, zucchini, required salt and stir fry for 2 mins.
• Add chopped spinach and continue cooking for 2 more mins.
• Lastly add finely chopped tomato, oregano, give it a fry.
• Switch off the flame, transfer to a mixing bowl.
• Add cream cheese, crumbled paneer and mix well.
• Pre-heat oven at 190 deg C.
• Take a baking pan (6.5 inch), spread a tablespoon of pasta sauce in the base.
• Place a roti over it. Spread 2 tablespoon pasta sauce, then a layer of filling over it. Sprinkle 2 tablespoon cheese.
• Repeat by layering roti, pasta sauce, filling, cheese again roti, sauce, filling, cheese.
• Finish by covering roti, spread pasta sauce and remaining cheese.
• Bake for 15 mins or until the cheese turns golden.

Video

Notes

• I chose a springform pan and it was easy for me to demold.
• You can select your own pan. In that case just cut into portions and take out.
• cover the pan with aluminium foil if you like the cheese not browned.
• You can make your own filling and adapt the same recipe.
• Skip birds eye chilli and add red chilli flakes or black pepper along with oregano.
• Use fresh italian sweet basil in place of dried oregano. one tablespoon finely chopped will be apt.

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Stepwise photos

1. Prepare roti in Rotimatic following the settings mentioned. You can use leftover rotis too.

2. First prepare filling by heating oil in pan. Add finely chopped garlic, chilli and give it a fry.

3. Add finely chopped onion, capsicum, zucchini, required salt and stir fry for 2 mins.

4. Add chopped spinach and continue cooking for 2 more mins.

5. Lastly add finely chopped tomato, oregano, give it a fry.

6. Switch off the flame, transfer to a mixing bowl. Add cream cheese, crumbled paneer and mix well.

7. Pre-heat oven at 190 deg C. Take a baking pan (6.5 inch), spread a tablespoon of pasta sauce in the base. Place a roti over it.

8. Spread 2 tablespoon pasta sauce, then a layer of filling over it. Sprinkle 2 tablespoon cheese. Repeat by layering roti, pasta sauce, filling, cheese again roti, sauce, filling, cheese.

9. Finish by covering roti, spread pasta sauce and remaining cheese. Bake for 15 mins or until the cheese turns golden.

Enjoy hot!