Paneer Lasagna(Indo-Italian)
by Vimala Rao

Ingredients
Lasagna shells
200 gm cheese
200 gm paneer
150 gm chopped mushroom
2 cups chopped cabbage
2 tbsp. olive oil
1 tsp. garlic paste
1 big onion chopped
1 tsp. chili powder
8 tbsp. tomato puree
1 – 2 tsp. sugar
1 tsp. salt
1 tsp. pepper
1 tsp. basil
1 tsp. oregano

METHOD:
Cook the lasagna shells according to package directions. Keep aside.
Heat oil in a pan. Add garlic paste and sauté. Add onions and fry until golden brown. Add chili powder, basil and oregano and sauté well. Add tomato puree, salt, pepper and sugar. Cook well. Add chopped mushrooms and cabbage. Mix well. Add grated paneer and cook until done (just a few minutes).

White Sauce
2 cups milk
2 tbsp. butter
2 tbsp. all purpose flour
1/2 – 1 tsp. salt
1/2 – 1 tsp. pepper

METHOD:
Heat butter and add the flour. Fry for a minute. Add milk gradually and stir well. Cook until you get a smooth thick custard. Add salt and pepper. Mix well.
Grease a ovenproof dish. Spread a layer of white sauce. Then arrange the pasta shells. Spread the vegetable mixture, then a layer of grated cheese. Repeat the layers. Finally spread white sauce and cheese. Sprinkle a little bread crumbs. Bake in a 400°F heat oven, for 10 - 15 minutes. Serves 4 – 6.