Phulka Lasagna

Method

Tap a number to tick off a step. Tap a time to start a timer.

Vegetable mixture

1. 1

   Slice the mushrooms and chop the capsicum and spinach.

2. 2

   Stir-fry the vegetables for a few minutes, season them and set aside.

White sauce

1. 3

   Melt the butter in a pan over a medium heat. Add the refined flour and stir constantly for about 2 minutes.

2. 4

   Add the milk slowly while stirring so that no lumps form. Add salt, pepper and the finely chopped basil, lower the heat and cook for a few minutes.

3. 5

   Keep the sauce fairly thin, because it thickens as it cools.

4. 6

   Take it off the heat and set aside.

Tomato sauce

1. 7

   Steam the tomatoes, then purée them. Pass the purée through a sieve to remove the skins, lumps and seeds.

2. 8

   Put the purée in a pan, add the chilli flakes, salt and pepper, and cook until thick. Stir in the oregano and set aside.

Assembling and baking

1. 9

   Boil water in a pot. Cut the phulkas into 2-inch strips and drop them into the boiling water.

2. 10

   Take them out almost immediately so they do not turn soggy.

3. 11

   Coat the base of a baking tray with a little white sauce and tomato sauce. Lay down a layer of phulka strips and vegetables, cover with white sauce, then add a second layer of phulka strips, vegetables and tomato sauce.

4. 12

   Spread the grated mozzarella and cheddar evenly on top.

5. 13

   Cover the dish with foil and bake in a preheated oven at 350°F for 25–30 minutes.

6. 14

   Remove the foil and bake for 5–10 minutes more, until the cheese is golden brown.