Easy vegetarian lasagne recipe|Easy chicken lasagne recipe| Vegetable lasagna recipe by food fusion|vegetarian lasagna ricotta | vegetable lasagna with white sauce | Best vegetarian lasagna recipe |how to make vegeterian lasagna | how to make chicken lasagna | Best chicken lasagna | No bake veg lasagna | quick and easy vegeterian lasagna | cheesy chicken lasagna | best chicken lasagna |white chicken lasgna | no bake chicken lasgna | tikka chicken lasagna | food fusion | sooper chef| ruby ka kitchen recipes | chicken lasagna without ricotta recipe | chicken lasagna recipe sooper chef | chicken lasagna ingredients
1. Vegetable lasagna by Food Fusion
Ingredients:
Red Sauce:
-Oil 1 tbs
-Lehsan (Garlic) crushed 1 tsp
-Pyaz (Onion) chopped 2-3 tbs
-Tamatar (Tomatoes) grinded 5 medium
-Dried parsley ½ tsp
-Laung powder (Clove powder) ¼ tsp
-Namak (Salt) ½ tsp or to taste
-Dried basil leaves ½ tsp
-Cheeni (Sugar) 1 tbs
-Kali mirch powder (Black pepper powder) 1 tsp or to taste
Ricotta Cheese Layer:
-Anday (Eggs) 2
-Kali mirch powder (Black pepper powder) ¼ tsp
-Dried oregano ½ tsp
-Namak (Salt) ¼ tsp or to taste
-Ricotta cheese 1 & ½ Cups
-Cheddar cheese grated 1 Cup
-Hara dhania (Fresh coriander) chopped 2-3 tbs
-Cooking oil 2 tbs
-Makhan (Butter) 1 tsp
-Lehsan (Garlic) crushed ½ tbs
-Pyaz (Onion) chopped 1 Cup
-Gajar (Carrot) cubes 1 Cup
-Mushrooms sliced 1 Cup
-Tomato puree 2 tbs
-Dried parsley 1 tbs
-Namak (Salt) 1 tsp or to taste
-Lal mirch (Red chili) crushed 1 tbs
-Dried oregano 1 tsp
-Corns kernel boiled 1 Cup
-Colored bell pepper cubes 1 Cup
-Bund gobhi (Cabbage) shredded 2 Cups
Assembling:
-Makhan (Butter) for greasing
-Prepared red sauce
-Lasagna sheets 1 packet (Boiled as per pack’s instruction)
-Prepared ricotta cheese layer
-Cooked vegetables
-Cheddar cheese grated
-Lasagna sheets 1 packet (Boiled as per pack’s instruction)
-Dried parsley
Directions:
For Red Sauce:
-In pot,add oil,garlic and mix well.
-Add onion and fry until translucent.
-Add grinded tomatoes,mix well and bring it to boil.
-Add dried parsley,clove powder,salt,dried basil leaves,sugar,black pepper powder,mix well and cook on low flame for 10 minutes and keep stirring in between & set aside.
For Ricotta Cheese Sauce:
-In bowl,add eggs,black pepper powder,dried oregano,salt and whisk well.
-Add ricotta cheese,cheddar cheese and mix until well combined.
-Add fresh coriander,mix well & set aside.
-In pot,add cooking oil,butter,garlic and mix well.
-Add onion and mix well.
-Add carrots,mix well and fry for 3-4 minutes.
-Add mushrooms and fry for 2 minutes.
-Add tomato puree,dried parsley,salt,red chili crushed,dried oregano and mix well.
-Add corns kernel,colored bell peppers,cabbage,mix well and cook for 2 minutes & set aside.
Assembling:
-Grease baking dish with butter,add and spread prepared red sauce.
-Place lasagna sheets,add prepared ricotta cheese layer and spread evenly.
-Add cooked vegetables,cheddar cheese,prepared red sauce and spread it.
-Add lasagna sheets,prepared ricotta cheese layer and spread it.
-Add cooked vegetables,cheddar cheese,prepared red sauce,lasagna sheets,prepared ricotta cheese layer,cheddar cheese and sprinkle dried parsley.
-Cover with aluminum foil and bake in preheated oven at 170 C for 15 minutes and uncovered for 10 minutes more.
Vegan lasagne is ready.
2.Easy Vegetable Lasagne Recipe
Ingredients:
14 lasagna noodles (2 extra for filling in holes)
• 2 tablespoons extra-virgin olive oil
• 1 cup (140 grams) chopped onion
• 1 tablespoon minced garlic, (3 cloves)
• 1/8 teaspoon crushed red pepper flakes, or more to taste
• 2 medium zucchini, cut into 1/2-inch pieces
• 2 medium yellow squash, cut into 1/2-inch pieces
• One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup
• 1 (28-ounce) can crushed tomatoes
• Generous handful fresh basil leaves, chopped
• One (15-ounce) container ricotta cheese or cottage cheese
• 2 large eggs
• 2 ounces (60 grams) parmesan cheese, grated, about 1 cup
• 8 ounces (230 grams) low-moisture mozzarella cheese, shredded
• Salt and fresh ground black pepper, to taste
How to Cook?
STEP 1: COOK NOODLES
Cook lasagna noodles as directed on the package in a big saucepan of boiling salted water. Add two teaspoons of olive oil to the pasta water before draining the noodles to prevent sticking. Lay flat on a piece of aluminium foil after draining.
MAKE A VEGGIE SAUCE.
The oven should be heated at 400 degrees. A 13 by 9-inch baking dish should be lightly oiled or sprayed with nonstick cooking spray.
In a large skillet with sides over medium heat, warm the olive oil.
Add the onion and simmer for about 5 minutes, stirring periodically, until transparent.
Garlic, red pepper flakes, zucchini, yellow squash, and a dash of salt should all be added. Sauté the vegetables until they are cooked but still have some crunch, stirring periodically another 5 to 8 minutes for crunch.
Add the crushed tomatoes and roasted red peppers after stirring. Bring to a low simmer and cook for 5 to 8 minutes, or until the liquid has thickened and decreased by half. Add the basil and further season with salt and pepper to taste.
GET THE CHEESES READY
Ricotta cheese, eggs, and 1/2 teaspoon of salt are mixed in a medium bowl while the sauce boils.
Mix the mozzarella and parmesan cheese together. Set aside.
SET LASAGNA UP
Fill the baking dish with just enough of the veggie mixture to barely cover the bottom (about 1 cup). To cover the bottom, stack four noodles lengthwise and close together. You might need to cut one additional noodle if the noodles are short on one end.
You might need to cut one extra noodle and add it to the meal to fill in the gaps left by the other noodles if the noodles are short on one end.
Over the noodles, spread half of the ricotta cheese mixture. Next, top that with a third of the parmesan and mozzarella cheeses. Put a third of the vegetable sauce on top last.
Four more noodles should be layered on top, and the remaining ricotta cheese should be applied. Over the ricotta, distribute half of the parmesan and mozzarella cheeses. On top, smear half of the leftover veggie sauce.
Add a third layer of noodles and the last of the veggie sauce to complete. Finish by sprinkling the remaining cheese on top to cover the dish.
Wrap the lasagna.
Once the cheese is crispy around the edges, uncover and bake for another 15 minutes.
Place the pan under the broiler for one to two minutes on high heat to give the cheese a golden brown top. Before serving, allow it rest for 10 to 15 minutes.
Easy Vegetable Lasagne is ready to serve.
3.Delicious Veg Lasagna Recipe by chef Sanjyot
Ingredients:
For red sauce
Ingredients:
• Oil 2 tbsp
• Garlic 5-6 cloves (sliced)
• Onions 1 medium size (chopped)
• Kashmiri red chilli powder 1 tbsp
• Tomatoes puree 2 cups
• Sugar a pinch
• Tomato ketchup 1 tbsp
• Oregano 1 tsp
• Red chilli flakes 1 tbsp
• Salt to taste
• A pinch of black pepper
Methods:
• Set a sauce pan on low heat, add oil, garlic and onions, cook until onions are translucent.
• Add Kashmiri red chilli powder and cook briefly on low flame for 10-15 seconds.
• Now, add the tomato purée and the remaining ingredients, stir well and cook on medium high heat, cover and cook for 10-15 minutes.
• Homemade red sauce is ready, keep it aside to be used later In the lasagna.
For white sauce
Ingredients:
• Butter 30 gm
• Refined flour 30 gm
• Milk 400 ml
• Salt to taste
• A pinch of black pepper powder
• Oregano ½ tsp
• Nutmeg powder a pinch
• Processed Cheese 50 gm
Methods:
• Set a pan on medium low heat, add butter and let it melt, add the flour and cook the flour for 2-3 minutes, remember not to burn the flour or changing the colour to brown, keep it light brown.
• Further add, milk in 3 batches and make sure to whisk well while adding milk to make a lump free sauce.
• Further add salt to taste, a pinch of black pepper powder, oregano and nutmeg powder, stir well.
• Now add processed cheese and stir well until the cheese melts. The white sauce is ready.
For stir fried veggies
Ingredients:
• Oil 1 tsp
• Garlic chopped 2 tbsp
• Ginger 1 tbsp (chopped)
• Green chillies 2-3 nos. (chopped)
• Veggies:
• Carrot 1/3rd cup
• Mushroom 1/3rd cup
• Yellow Zucchini 1/3rd cup
• Green Zucchini 1/3rd cup
• Sweet Corn kernels 1/3rd cup
• Yellow bell pepper 1/3rd cup
• Red bell pepper 1/3rd cup
• Green bell pepper 1/3rd cup
• Broccoli 1/3rd cup (blanched)
• Salt & black pepper to taste
• Sugar a pinch
• Oregano 1 tsp
• Red Chilli flakes 1 tsp
Methods:
• Set a wok on medium high heat, add olive oil, garlic, ginger and green chillies, cook for 1-2 minutes.
• Further, add carrots and mushroom and cook for 1-2 minutes on high heat.
• Further add the remaining veggies and cook them for 1-2 minutes on high heat.
• Add salt & black pepper powder to taste, oregano, chilli flakes, toss and cook for 1-2 minutes, stir-fried veggies are ready, keep aside to be used later.
To make lasagna sheets
Ingredients:
• Refined Flour 400 gm
• Salt ½ tsp
• Water 210-220 ml
For boiling
• Water
• Salt to taste
•. Oil 1 tbsp
Methods:
•In a bowl, add refined flour, salt to taste, mix well and add water gradually, combine the water and flour well.
• Transfer the dough over the kitchen platform, sprinkle some dry flour and knead the dough well by stretching it until the dough is smooth, cover it with a damp cloth and rest the dough for 15-30 minutes.
• After the rest, knead the dough once again and divide the dough in 2-3 equal dough balls, dust with dry flour and flatten it with hands, further roll the dough with the help of a rolling pin, in a very thin sheet, make sure to dust dry flour every time you roll to avoid the dough from sticking or overlapping.
• Remember the dough is stiff in texture so it will require efforts to roll a thin sheet, if you have a pasta rolling machine you can use that too. To check whether your sheet is thin enough, put your hands beneath the sheet, if hands are visible your good to cut them.
• As you roll it in thin sheet, trim the edges and further cut them in rectangular sheets
• You can alter the size of the sheets as per your baking dish size.
• Set water for boiling, add salt to taste and oil, boil the lasagna sheets for 5-6 minutes. Strain the lasagna sheets and they are ready to use for baking lasagna.
For assembly
Ingredients:
• Lasagna sheets
• White sauce
• Red sauce
• Stir fried veggies
• Cheese
Methods:
• Spread little red sauce in a microwave safe bowl, add a lasagna sheet, further spread red sauce pasta and stir-fried veggies, spread a layer of white sauce and grate some cheese, layer it with lasagna sheets, repeat the layering process until there are seven layers formed. Or until it reaches your rim your baking dish.
• Do the final layering, by adding good amount of mozzarella or processed cheese.
• Preheat the oven and bake in convection + grill mode at 200 for 20 minutes or until the cheese browns.
• Lasagna is ready, cut in square and serve immediately with some garlic breads.
4.Chicken Lasagna Recipe by Food Fusion
.jpg "Chicken Lasagna Recipe by Food Fusion")
Ingredients:
Chicken Filling:
-Oil 2 tbs
-Pyaz (Onion) Chopped 2
-Lehsan (Garlic) chopped 1 tbs
-Chicken qeema (Mince) ½ kg
-Tamatar (Tomato) Chopped 2
-Tomato ketchup ½ cup
-Namak (Salt) 1 tsp
-Lal mirch (Red chili) Crushed 1 tsp
-Kali mirch (Black pepper) Crushed 1 tsp
-Dried oregano 1 tsp
-Tomato paste 2 tbs
-Chicken stock or pani (water) ½ cup
-Shimla mirch (Capsicum) Chopped 1 cup
White sauce:
-Makhan (Butter) 2 tbs
-Maida (All-purpose flour) 2 tbs
-Doodh (Milk) 2 & ½ cup
-Namak (Salt) ½ tsp or to taste
-Safed mirch powder (White pepper powder) 1 tsp
Assembling:
-White sauce
-Lasagna sheets 12 boiled as per pack’s instructions
-Chicken filling
-White sauce
-Cheddar cheese 1 Cup or as required
-Mozzarella cheese 1 Cup or as required
-Dried oregano to sprinkle
Direction:
For Chicken Filling:
-In pan, add oil and onion (chopped) and garlic (chopped), sauté for 1-2 minutes.
-Add chicken mince and sauté until mince changes color.
-Add tomatoes (chopped), tomato ketchup and mix well.
-Add salt,red chili crushed,black pepper crushed,dried oregano,tomato paste and chicken stock or water,cook for 2-3 minutes.
-Add capsicum,mix and set aside.
For White sauce:
-In pan, add butter and let it melt, add all-purpose flour and mix well.
-Gradually add milk and keep stirring and mix continuously.
-Add salt and white pepper powder and cook until sauce thickens.
For Assembling:
-Grease baking dish with oil or butter, spread white sauce, cover it with lasagna sheets, add chicken filling then again pour white sauce, sprinkle cheddar cheese and mozzarella cheese.
-Repeat the same process.
-Sprinkle cheddar cheese, mozzarella cheese and dried oregano.
-Bake for 20-25 minutes at 180 C or until cheese is golden brown.
-Chicken lasagna is ready.
5.No Bake Tikka Lasagne Recipe by Sooper Chef
No bake Tikka Lasagna
Ingredients for Chicken Tikka:
Chicken boneless 750 g
Tikka masala 3 tbsp
Oil 1 tbsp
Oil (for cooking) 1 tbsp
Heated coal (1)
Oil (for smoke) 1 tsp
Ingredients for White Sauce:
Nurpur Butter 2 tbsp
All-purpose flour 2 tbsp
Milk 2 cups
Black pepper powder 1/2 tsp
Salt 1/2 tsp / to taste
White pepper powder 1 tsp
Oregano 1 tsp
Cream 1/2 cup
Ingredients for Red Sauce:
Oil 1/4 cup
Tomato puree 2 cups
Tomato ketchup 1/2 cup
Tomato paste 1/4 cup
Salt 1/2 tsp / to taste
White pepper powder 1 tsp
Sugar 1 tbsp
Chili sauce 1 tbsp
Red chili flakes 1 tbsp
Oregano 1 tbsp
Water 1/4 cup
Chicken tikka
Ingredients for Assembling:
White sauce as required
Chicken Tikka with Red Sauce as required
Lasagna sheets (boiled) as required
Nurpur Cheddar Cheese (grated) as required
Nurpur Mozzarella Cheese (grated) as required
Green capsicum (julienne) as required
Black olives (sliced) as required
Red chili flakes as required
Oregano as required
Salt (for baking) as required
Directions for White Sauce Preparation:
1. In a pan heat butter and add flour, cook until fragrant.
2. Add milk and cook for a minute. Add black pepper, salt, white pepper, oregano and mix well.
3. Now add cream and cook until it starts to thicken over low flame. Your white sauce is ready.
Directions for Chicken Tikka Preparation:
1. In a bowl add chicken, tikka masala, oil and mix well. Marinate for 25-30 mins.
2. In a pan heat oil and add marinated chicken. Cook until chicken is 85% done.
3. Now turn off flame, place aluminum cup in the center. Place heated coal in the cup, drizzle oil and cover the pan with lid for 1 minutes.
4. Your chicken tikka is ready. Set aside.
Directions for Red sauce Preparation:
5. In a pan heat oil and add tomato puree. Cook for a minute.
6. Now add tomato ketchup, tomato paste, salt, white pepper powder, sugar, chili sauce, red chili flakes, oregano, water and cook for 4-5 minutes.
7. Now add cooked chicken and cook until gets fully tender. set aside.
Directions for Assembling:
8. In a dish spread white sauce and add layers of boiled lasagna sheets, white sauce, chicken with red sauce, Nurpur Mozzarella and Cheddar Cheese, lasagna sheets, white sauce, chicken tikka with red sauce, Nurpur Mozzarella and Cheddar Cheese, lasagna sheets, white sauce, Nurpur Mozzarella and Cheddar Cheese.
9. Now top it with capsicum, black olives, red chili flakes and oregano.
10. In a pot add 1 inch tall layer of salt. Place baking stand in it and cover the pot with lid. Heat for 20 mins over low medium flame.
11. Now place lasagna dish in the pot and cover with lid. Turn the flame to low and cover for 10-15b mins.
12. Your No Bake Tikka Lasagna is ready. Serve and enjoy.
6.Smokey Chicken Lasagne Recipe
Ingredients:
-Chicken tikka masala 3 tbs
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Lemon juice 3 & ½ tbs
-Chicken fillet 350g
-Cooking oil 2-3 tbs
-Coal for smoke
Prepare Red Sauce:
-Cooking oil 2-3 tbs
-Pyaz (Onion) chopped 2 medium
-Lehsan (Garlic) chopped 1 & ½ tbs
-Tomato puree 1 & ½ Cup
-Namak (Salt) ½ tsp or to taste
-Zeera powder (Cumin powder) 1 tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Chicken powder 1 tsp (optional)
-Dried oregano 1 & ½ tsp
-Water ½ Cup or as required
Prepare White Sauce:
-Makhan (Butter) 2 tbs
-Maida (All-purpose flour) 2 tbs
-Doodh (Milk) 1 & ½ Cup
-Kali mirch powder (Black pepper powder) ½ tsp
-Chicken powder 1 & ½ tsp (Substitute: Chicken Cube 1)
-Dried oregano 1 tsp
-Namak (Salt) ¼ tsp or to taste
Assembling:
-Lasagna sheets as required (boiled until 3/4th done)
-Cheddar cheese grated
-Mozzarella cheese grated
-Shimla mirch (Capsicum) julienne
-Pyaz (Onion) sliced
-Dried oregano
-Lal mirch (Red chilli) crushed
-Namak (Salt) 1 pack
Directions:
Prepare Chicken:
-In a bowl,add chicken tikka masala,ginger garlic paste,lemon juice and whisk well.
-Add chicken fillets and mix well,cover & marinate for 15 minutes.
-On grill pan,add cooking oil,marinated fillets & grill until done (6-8 minutes each side) and keep turning sides in between.
-Give charcoal smoke for 2 minutes.
-Let it cool.
-Chop coarsely with the help of knife & set aside.
Prepare Red Sauce
-In a saucepan,add cooking oil,onion & mix well.
-Add garlic,mix well and sauté until onions are translucent.
-Add tomato puree & mix well.
-Add salt,cumin powder,black pepper powder,red chilli crushed,chicken powder,dried oregano & mix well.
-Add water & mix well,cover & cook on low flame for 5-6 minutes & set aside.
Prepare White Sauce:
-In a saucepan,add butter & let it melt.
-Add all-purpose flour & whisk well for a minute.
-Add milk & whisk well.
-Add black pepper powder,chicken powder,dried oregano,salt,mix well & cook until thickens (2-3 minutes) & set aside.
Assembling:
-In a baking dish,add & spread prepared red sauce,place lasagna sheets then add & spread red sauce.
-Add chicken,spread prepared white sauce,cheddar cheese,mozzarella cheese,capsicum,onion & dried oregano.
-Add lasagna sheets,red sauce,smoky chicken,white sauce,lasagna sheets,red sauce,cheddar cheese,mozzarella cheese,sprinkle dried & red chilli crushed on top.
Baking in Pot:
-In pot,add 1 pack of salt,place steamer rack/wire rack (minimum 2“high) and preheat on medium flame for 15 minutes.
-Place prepared lasagna,cover and bake on medium flame for 12-15 minutes.
Baking in Oven:
-Bake in preheated oven at 180 C for 20-25 minutes.
-Cut in slices & serve!
Smokey Chicken Lasagne is ready to serve.
7.No Oven Lasagne Recipe by Chef Sanjyot
.jpg "No Oven Lasagne Recipe by Chef Sanjyot")
For red sauce:
Ingredients:
· Olive oil 2 tbsp
· Onion 1 nos. medium sized (chopped)
· Garlic 1 tbsp (chopped)
· Kashmiri red chilli powder 1 tsp
· Tomato puree 2 cups (fresh0
· Tomato puree 200gm (market bought )
· Salt to taste
· Chilli flakes 1 tbsp
· Oregano 1 tsp
· Sugar 1 pinch
· Black pepper 1 pinch
· Basil leaves 10-12 leaves
Method:
· Set a pan on high heat & add the olive oil & let it heat nicely.
· Further add onions & garlic, stir & cook on medium flame for 2-3 minutes until the onions turn translucent.
· Now add kashmiri red chilli powder & stir it lightly then add tomato purees, salt, chilli flakes, oregano, sugar & black pepper, stir everything well, cover & cook on low flame for 10-12 minutes.
· Further add the basil leaves by tearing then with your hands & stir well.
· Your red sauce is ready.
For white sauce:
Ingredients:
· Butter 30gm
· Refined flour 30gm
· Milk 400gm
· Salt to taste
· Nutmeg 1 pinch
Method:
· Set a pan on high heat, add the butter into it & let it melt completely, then add the flour & stir it well with the spatula & make sure you lower the flame & cook for 2-3 minutes, the texture of it will change from doughy to sandy.
· Further add the milk in 3 batches while continuously whisky it, it should be lump free, cook until the sauce thickens & becomes smooth.
· Now add salt to taste & nutmeg, stir well.
· Your white sauce is ready.
Sauteed veggies:
Ingredients:
· Olive oil 2 tbsp
· Garlic 1 tbsp
· Carrot 1/3 cup (diced)
· Zucchini 1/3 cup (diced)
· Mushroom 1/3 cup (chopped)
· Yellow bell pepper ¼ cup (diced)
· Green bell pepper ¼ cup (diced)
· Red bell pepper ¼ cup (diced)
· Corn kernels ¼ cup
· Broccoli ¼ cup (blanched)
· Sugar 1 pinch
· Oregano 1 tsp
· Chilli flakes 1 tsp
· Salt to taste
· Black pepper 1 pinch
Method:
· Set a pan on high heat & olive olive, let it heat well & then add garlic, stir & cook for 1-2 minutes on medium flame.
· Further add carrots & zucchini, stir well & cook on medium flame for 1-2 minutes.
· Now add all the remaining vegetables & ingredients, stir well & cook for 1-2 minutes.
· Your sauteed veggies are ready.
For lasagna sheets:
Ingredients:
· Refined flour 200gm
· Salt 1/4 tsp
· Water 100-110 ml
Method:
· In a large bowl add the refined flour along with the remaining ingredients & add water in batches to make a semi-tough dough.
· Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes.
· After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again.
· Once the dough has rested divide it into 4 equal parts & form them into roundels.
· Further, place the roundel onto a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin.
· Once you have rolled it out, trim the edges using a knife to form a large rectangle, dive the rectangle into smaller, equal sized rectangles.
· Your lasagna sheets are ready.
To make the makeshift oven:
· Take a large handi & spread ample amount of salt in it, place a small ring mold or cookie cutter & cover the handi, set it on high flame & let it preheat for 10-15 minutes at least.
Layering & baking of lasagna:
· Red sauce (very thin layer)
· Lasagna sheets
· Red sauce
· Sauteed veggies
· White sauce
· Mozzarella cheese
· Parmesan cheese
· Lasagna sheets
· Repeat the same layering process 4-5 times or until your baking tray fills, you should at least have 4-6 layers.
· Bake for 30-45 minutes in the makeshift oven. (30-35 minutes at 180 C in an oven)
No Oven Lasagne Recipe is ready to serve.
0 Comments