An Italian craving can come at any point of time – the cheeses, breads, decadent tiramisu… where on earth can we satisfy our Italian pasta cravings and not worry about the calories?
Here, I’ve concocted a ‘skinny’ version of the Italian lasagne – with whole-wheat rotis, and little ricotta mixed with milk for the ooziness, and wholesome vegetables to fill in that quota.
The other key ingredient is the tomato sauce. The secret to a really good tomato sauce is slow cooking on low heat, allowing each ingredient to cook and infuse really well with each other. The tomato sauce quantity I have given you is just enough for a 10”×10” bake dish with three layers.
Although it takes quite some time, it is really worth it. This sauce is similar to that of a good pasta arrabiata sauce, but with a lot less chilli. I add just one packet of Dominos chilli flakes (I love them – they are far more spicier a teaspoon of bottled chilli flakes. I have a ziplock bag filled with them… shhh…).
The veggie filling may feel like a huge amount; while cooking, the veggies will shrink, and to make two layers, you need this much at least. I added in a big spoon of ricotta and some milk for some added creaminess. You can substitute with some milk here too (about ½ cup and let cook).
For the top most layer, I mixed together ricotta cheese, milk and herbs followed by a layer of mozzarella cheese.
Even skinnier tip: Substitute ricotta cheese with thick yogurt (hung curd)
This dish is a lengthy one, but the three parts can be done separately at various times.
Boil hard vegetables beforehand to save cooking time (such as carrots).
Make sure not to overlap the chapattis at each layer.
Be generous with the amount of tomato sauce you cover the layers with.