RECIPE: Naurangi (Mixed Dal) Lasagna
1 cup SaveAGram Naurangi
1 can plum tomatoes / 1 jar tomato pasta sauce
Sliced vegetables of your choice (we used 2 capsicums and 8 shiitake mushrooms)
2 handfuls of spinach leaves
500 ml milk
50g unsalted butter
50g plain flour
Salt as needed
Grated cheddar / mozzarella cheese (180g)
Soak Naurangi in enough water to cover it, overnight (or for at least a few hours)
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.
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.
Stir fry your vegetables in a little oil and keep aside.
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.
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.
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.
Repeat till you have filled the dish. For the final layer, top generously with the remaining grated cheese.
Preheat oven to 180C. Cook lasagna for 20-30mins, or until top is bubbly and golden.