Chapatti Lasagna

Leftover chapattis layered with white sauce, potato slices, spicy capsicum mixture and mozarella cheese and baked.Chapatti Lasagna in an Indian version of the Italian dish, without the harmful fats, modified to make it healthy.this recipe's take on the classical lasagna is going to leave you with an empty plate in almost no time! This recipe is from FoodFood TV channel

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Chapatti Lasagna
Main Ingredients Leftover Chapattis, Onions
Cuisine Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Chapatti Lasagna

  • 3 Leftover Chapattis
  • 2 medium Onions
  • 2 tablespoons Oil
  • 1 medium Red capsicum
  • 1 medium Green capsicum
  • 2 tablespoons Garlic chopped
  • 2 cups White Sauce
  • to taste Salt
  • 1/2 teaspoon Black pepper powder
  • 1/2 cup Tomato puree
  • 2 Boiled potatoes
  • 1/2 cup Mozzarella cheese grated


  1. Preheat oven to 180° C. Slice onions. Heat oil in a non stick pan, add onions and saute. Chop red and green capsicums.
  2. Add garlic to the pan and saute. Add capsicums and continue to saute. Spread a little white sauce at the base of a baking dish and place a chapatti over it.
  3. Add salt to the pan and toss well. Add black pepper powder and mix well. Add tomato puree and mix. Add ¼ cup water and mix.
  4. Slice potatoes and layer them over the chapatti in the dish. Spread a little more white sauce and a little vegetable mixture. Place another chapatti, spread a little white sauce over it, top with vegetable mixture and place one more chapatti over and spread white sauce over it.
  5. Make a few slashes through the layers with a sharp knife. Sprinkle mozzarella cheese. Sprinkle remaining vegetable mixture on top and bake in preheated oven for 20 minutes. Serve hot.

Nutrition Info

Calories 1809
Carbohydrates 146.3
Protein 67.6
Fat 106.3
Other Fiber Calcium- 1900.4mg