Lasagna
Pasta and Paneer:
Boil 16 cups of water adding 1 tablespoon(tbs) salt and 1 tbsp oil. Then add 6 lasagna pasta. Boil for 2 minutes. Cover and keep aside for 15 minutes. Then drain. Apply oil on top and keep aside. Grate 200 grams paneer and keep aside.
Italian Sauce:
Chop finely 2 medium onions and 2 tbs parsley. Mix in the mixer 8 blanched tomatoes and 8 cloves of garlic to form a puree.
Melt 1 tbsp butter and 1 tbsp oil. Add the onions and the parsley. Stir fry for 2 minutes. Then add the tomato and garlic puree. Also add to the sauce, ¼ cup tomato ketchup, 1 bay leaf (tej patta), ½ teaspoon (ts) salt, ½ ts red chili powder, ½ ts black pepper powder, 1 ts sugar. Cook covered over low-medium heat till the sauce is thick. Remove from heat and add ½ ts crushed ajwain.
Bechamel Sauce:
Melt 2 tbsp butter. Add 2 level tbs all-purpose flour (maida). Stir a little. Then add 2 ¼ cups of milk and 1 small onion stuck with a bay leaf and a clove. Cook, stirring constantly till the sauce boils. Remove from heat add 2 pinches of salt and pepper and ½ cup grated cheese.
Finale:
Place 1/3 of the Italian Sauce in a greased nine-inch square baking dish. Top it with 1/3 of the pasta and paneer. Cover with 1/3 of the béchamel sauce and 50 gms grated cheddar cheese. Repeat twice. Bake in a preheated 180 C oven for 30 minutes.