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RECIPE: Naurangi (Mixed Dal) Lasagna


  1. 1 cup SaveAGram Naurangi

  2. Lasagna sheets

  3. 1 can plum tomatoes / 1 jar tomato pasta sauce

  4. Sliced vegetables of your choice (we used 2 capsicums and 8 shiitake mushrooms)

  5. 2 handfuls of spinach leaves

  6. 500 ml milk

  7. 50g unsalted butter

  8. 50g plain flour

  9. Salt as needed

  10. Grated cheddar / mozzarella cheese (180g)


  1. Soak Naurangi in enough water to cover it, overnight (or for at least a few hours)

  2. Drain Naurangi, then pressure cook in 3 cups fresh water for around 7 whistles. If you don’t have a pressure cooker, boil on stovetop till soft. Set aside.

  3. Make bechamel sauce: melt butter then and stir in flour slowly to form a roux. Separately heat up milk, then add heated milk to the roux to form thick white sauce.

  4. Stir fry your vegetables in a little oil and keep aside.

  5. If using regular lasagna sheets (not quick-cook), boil for half the time stated on the packet then drain and pat dry with a cloth.

  6. Assemble the lasagna in an oven-safe dish: Spread a thin layer of tomatoes on the base, then add a few spoons of bechamel and spread around.

  7. Place 2 lasagna sheets onto the dish. Spread another layer of tomato and bechamel sauce on them, then add a few spoons of Naurangi, stir-fried vegetables, a few spinach leaves and a sprinkling of cheese.

  8. Repeat till you have filled the dish. For the final layer, top generously with the remaining grated cheese.

  9. Preheat oven to 180C. Cook lasagna for 20-30mins, or until top is bubbly and golden.


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