Cheese n Veg Lasagna No Oven ब्रेड से बनाएं आसान पास्ता Cheesy Lasagna in pan

For Toasting Bread

• Take the bread slices and cut the edges then flatten them using a rolling pin.
• Now add butter in a pan and toast one side of the bread then remove and set aside.

For Stuffing

• In a pan heat oil and butter then add garlic, onion and saute until translucent.
• Now add capsicum, sweet corn kernels, green peas, green chillies and continue cooking for 2 minutes.
• Then add oregano, red chilli flakes, salt, tomato puree and continue cooking until everything is cooked completely and thickened.
• Add the chopped tomato, tomato ketchup and cook for another minute then remove and set aside for further use.

For Second Stuffing

• Heat oil and butter in a pan then add garlic, onion and saute until translucent.
• Now add broccoli and saute for a minute on medium heat.
• Then add the grated paneer and mix everything properly and cook for another minute. Remove and keep aside.

For Marinated Tomato

• In a bowl add sliced tomatoes, garlic, coriander leaves, salt, red chilli flakes, olive oil and mix everything then set aside.

For Tomato sauce

• Heat butter and olive oil in a pan then add garlic saute for a few seconds then add the tomato puree and cook for 2 minutes on medium heat.
• Now add salt, sugar, tomato ketchup, red chilli flakes, oregano and continue cooking for another minute.
• Then finish with extra virgin olive oil and set aside to cool down

For Assembling Bread Lasagna

• Keep a heavy bottom pan to preheat on high heat.
• Meanwhile, take one bread slice and place one paneer stuffing on it, then take another bread slice, place the tomato stuffing on it and repeat this and make four layers with them.
• Now add a layer of the tomato stuffing in the pan, the palace, the layered bread then sprinkle some red chilli flakes and grated cheese cover and cook until the cheese has melted.
• Serve hot immediately.