Gluten Free Lasagna using Gluten Free Bread

To Prepare The Red Sauce:

1. Boil 1-1 ½ cup of water in a large pan on high flame.
2. Using a knife slit a shallow X on the bottom of each tomato and put them in the water for blanching. Add dried red chillies in the pan.
3. Boil for 10 minutes or when the skins of tomatoes start to peel off.
4. Drain off the water and run tomatoes through cold water. Once the tomatoes are cooled, peel the skin off.
5. Put them in the blender along with the boiled red chillies and some garlic and cumin seeds. Blend them all together into a smooth paste.
6. Heat the blended puree in a pan on medium-high flame. Add salt and pepper.
7. Cook for about 5-7 minutes, let the sauce reduce and thicken till the desired consistency is obtained. Keep stirring at intervals.
8. Pour it in a bowl and keep it aside.
   

To Prepare White Sauce:

1. Heat up the butter in a pan on medium flame.
2. Add Wheafree Maida Replacer and sauté on low flame for a minute, the maida will become aromatic and will change its colour.
3. Add 1 cup milk and mix well till the sauce thickens. Make sure the sauce is smooth and there are no lumps (if required use a whisk).
4. Add 1 more cup of milk and stir continuously until the sauce thickens furthermore.
5. Cook until the sauce turns smooth and creamy.
6. Now add salt, white pepper, black pepper, chilli flakes, oregano and parsley. Mix the spices well.
7. Add cheese, stir and let it melt in the s

For Sautéing Vegetables:

1. Heat the oil in a frying pan and sauté garlic in it. Then add onions and sauté for a minute.
2. Add carrots, stir fry it for a minute. Then add capsicum, bell peppers and sweet corn. Sauté for a minute keeping the veggies still crunchy.
3. Further add oregano, parsley, chilli flakes and salt (according to your taste).
4. Mix it well and keep it aside.

Preparing the Bread Sheets:

1. Take Wheafree Sandwich Bread.
2. Apply wet hands on both sides of the bread then with the help of a roller, roll out the bread pieces and flatten them out into sheets.
3. Trim off the edges.
4. Cut the bread sheet into 2 halves. Keep aside.

Layering the Lasagna:

1. Preheat the OTG at 140 ͦC.
2. In a baking tray, add about 3 tbsp of red sauce and 2 tbsp of white sauce, spread it over the bottom of the tray, use more sauces if required to cover the whole dish with sauces.
3. Arrange one layer of rolled out bread sheets lengthwise over the sauce (3-4 breads depending on your pan size, edges may overlap.)
4. Cover the bread with another layer of red sauce and white sauce and spread evenly.
5. Add a layer of veggies all over the sauces. And cover it with grated cheese.
6. Put another layer of bread sheets and lightly press on it so that the layer settles down.
7. Apply a third layer of sauces, top it with the remaining veggies.
8. Cover it with a layer of grated cheese.
9. Garnish with some veggies and add a little of Red and White sauce.
10. You can also garnish it with some oregano and parsley.
11. Bake in the OTG at 140 ͦC for 10 minutes. Then further bake the lasagna at 120 ͦC for another 10 minutes.
12. Once done, take it out, cut the lasagna into squares. Serve it hot.