Step-by-Step Guide to Make Quick Tricolor Lasagna

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We hope you got benefit from reading it, now let's go back to tricolor lasagna recipe. To cook tricolor lasagna you need 34 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare Tricolor Lasagna:

1. Get 4 of Lasagna sheets long preferably whole wheat.
2. Use of For the green spinach layer :.
3. Take 1 cup of Parsley.
4. You need 1/2 cup of Dill leaves.
5. You need 1/4 cup of Cilantros.
6. Take 2 tablespoons of Fresh cream.
7. Prepare 1.5 tablespoons of Butter unsalted.
8. Provide to taste of Salt.
9. Prepare 2 tablespoons of Mashed boiled Chanadal.
10. Take 1/2 teaspoon of Garam masala powder.
11. Prepare 1/4 cup of Water.
12. Take of For the saffron layer :.
13. You need 2 of Tomato big ripe tomatoes puréed.
14. Provide 2 tablespoons of Butter.
15. Get 1/4 teaspoon of Ginger garlic paste.
16. Prepare 1/2 teaspoon of Salt.
17. Take 1 packet of Instant Maggi noodles (no taste enhancer).
18. Prepare 3 tablespoons of Tomato ketchup.
19. Prepare 1 teaspoon of Kashmiri red chilli powder.
20. Prepare 1/4 teaspoon of Garam masala powder.
21. Use 1 cup of Water.
22. Use of For the white creamy layer :.
23. Provide 3 tablespoons of Corn flour.
24. You need 4 tablespoons of Butter.
25. Provide 3 tablespoons of Fresh cream.
26. Get 1 teaspoon of Dried thyme.
27. Provide 1/2 teaspoon of Salt.
28. Get of Yellow bell pepper finely chopped.
29. Take 1 cup of Milk.
30. Get 1 tablespoon of Garlic finely chopped.
31. Take of Other ingredients :.
32. Provide 3 tablespoons of Butter for greasing.
33. Prepare of Cheddar cheese grated as preferred.
34. Take of Mozzarella cheese grated as preferred.

Instructions 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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