Baked Sweet Corn Lasagne Rolls

Name: Baked Sweet Corn Lasagne Rolls
Total time: 1500 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 6 Lasagne sheets; As required oil for greasing; 1 litre water to cook Lasagne; 1 cup boiled sweet corn; 3 boiled and shredded potatoes; 1 capsicum finely chopped; 1/2 cup carrot grated; 2 tablespoons chilli paste; To taste Salt and pepper; 2 tablespoons the veggie mix from filling; 3 tablespoons butter; 1 teaspoon wheat flour; To taste Salt and pepper; 1 cup milk and water mixture; 3 tablespoons mozzarella and cheddar cheese; 1 teaspoon oregano seasoning; 1 teaspoon chill flakes; 1 tablespoon each of boiled corn, carrot, capsicum and cheese

PV Iyer @pviyer79

Nagpur

#rolls

This Baked lasagne rolls recipe needs very less oil and cheese, as the sauce is thickened mainly with potato starch and wheat flour. Hence making the dish healthy and tasty as well. It's light and filling.

My kids enjoyed having it for todays breakfast.

I am sure you and your family will enjoy these rolls too.

#rolls

My kids enjoyed having it for todays breakfast.

I am sure you and your family will enjoy these rolls too.

PV Iyer @pviyer79

Nagpur

#rolls

My kids enjoyed having it for todays breakfast.

I am sure you and your family will enjoy these rolls too.

#rolls

My kids enjoyed having it for todays breakfast.

I am sure you and your family will enjoy these rolls too.

Saved

Ingredients

25 minutes

5-6 servings

6Lasagne sheets
As required oil for greasing
1 litrewater to cook Lasagne
Filling
1 cupboiled sweet corn
3boiled and shredded potatoes
1capsicum finely chopped
1/2 cupcarrot grated
2 tablespoonschilli paste
To tasteSalt and pepper
Veggie sauce
2 tablespoonsthe veggie mix from filling
3 tablespoonsbutter
1 teaspoonwheat flour
To tasteSalt and pepper
1 cupmilk and water mixture
3 tablespoonsmozzarella and cheddar cheese
Seasoning
1 teaspoonoregano seasoning
1 teaspoonchill flakes
1 tablespooneach of boiled corn, carrot, capsicum and cheese

Saved

Steps

25 minutes

1

Heat water in a big pan, add of salt. Add Lasagne sheet and cook for 5 minutes. Cook all of the sheets, one by one in same manner
2

After removing from water keep the sheets on a greased dish, apply oil over each sheet. This helps the sheets from drying and sticking together.
3

Stuffing: In a bowl prepare stuffing by mixing all the ingredients. Remember to keep of the unseasoned vegetable mixture aside to add in the sauce. Because starch in the potato will make the sauce thick and veggies will taste good.
4

Place a big spoon full of stuffing on one side of the sheet and roll it over till the end.
5

Prepare the other sheets in the same manner and keep in the dish until we prepare the sauce.
6

Heat a pan and add butter. Let it melt then add flour and roast by mixing constantly. Once it looks golden colour add milk and water and cook for a minute
7

Preheat oven at this point and prepare a baking tray by greasing it with some oil.
8

Add the vegetables kept aside, cheese, salt and pepper and cook for 3-5 minutes until sauce thickens a little.
9

Assemble by spreading sauce in the greased tray. Place the rolls in the sauce. I used 2 trays to do so.
10

Pour the remaining sauce over the rolls. The rolls must completely submerge inside the gravy.
11

Sprinkle some grated carrots boiled corns and some cheese also season with oregano and chilli flakes.
12

Keep in oven and bake for 20 minutes. Tasty healthy breakfast is ready