100 grams processed cheese
50 grams Parmesan cheese
25 grams black peppercorns
2 tins (240 ml each) orange juice
1 whole meal French bread 1 kg carrots
1 kg tomatoes 1 red capsicum, cut into small cubes
1 green capsicum
1 small bunch fresh parsley
1 bunch fresh basil leaves
1 pack fresh button mushrooms
1 bottle olive oil
1 tin condensed milk
1 pack lasagna sheets
1 bottle (340 gm) tomato and basil pasta sauce
1 pack red chilli flakes 1 pack dry oregano
For faster preparation:
Prepare the carrots for baked pudding and refrigerate till needed.
Prepare vegetable sauce for lasagna and refrigerate till needed.
Blanch and prepare tomatoes for bread and refrigerate till needed.
How to go about it:
Assemble and place the lasagna for baking. As soon as it is done, remove it and let it rest, meanwhile quickly grill the toasts. Serve the main course, and in this time bake the dessert as it is best served hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.