Making the Momos Chutney/Sauce


    • Wheafree Gluten Free Sandwich Bread
    • 250g Grated Cheese

    For Red Sauce:

    • 1 ½ cups Water
    • 6 Ripe Tomatoes
    • 2-3 Dried Red Chilli
    • 3-4 Cloves of Garlic
    • ½ tsp Salt (according to taste)
    • ½ tsp Sugar/ Jaggery
    • ½ tsp Cumin Seeds

    For White Sauce:

    • 2 tbsp Butter
    • 2 tbsp (Levelled) Wheafree Maida Replacer
    • 2 cups Milk (more if required)
    • 2 tbsp Grated Cheese
    • ½ tsp Crushed/Powdered Pepper
    • ½ tsp Chilli Flakes
    • ½ tsp Oregano
    • ½ tsp Parsley
    • ½ tsp Salt
    • ½ tsp White Pepper
    • ½ tsp Black Pepper
    • ½ tsp of gluten free Pasta Seasoning (optional)

    For The Veggie Preparation:

    • 2 tbsp Oil
    • 2-3 Cloves of Garlic, finely chopped
    • ½ Onion, finely chopped
    • ½ Carrot, finely chopped
    • ½ Capsicum, finely chopped
    • ½ Red/Yellow bell pepper, finely chopped
    • 3 tbsp Sweet Corn (optional)
    • ½ tsp Oregano
    • ½ tsp Parsley
    • 1tsp Chilli Flakes
    • ½ tsp Salt


    To Prepare The Red Sauce:


    - Boil 1-1 ½ cup of water in a large pan on high flame.
    - Using a knife slit a shallow X on the bottom of each tomato and put them in the water for blanching. Add dried red chillies in the pan.
    - Boil for 10 minutes or when the skins of tomatoes start to peel off.
    - Drain off the water and run tomatoes through cold water. Once the tomatoes are cooled, peel the skin off.
    - Put them in the blender along with the boiled red chillies and some garlic and cumin seeds. Blend them all together into a smooth paste.
    - Heat the blended puree in a pan on medium-high flame. Add salt and pepper.
    - Cook for about 5-7 minutes, let the sauce reduce and thicken till the desired consistency is obtained. Keep stirring at intervals.
    - Pour it in a bowl and keep it aside.

    To Prepare White Sauce:


    - Heat up the butter in a pan on medium flame.
    - Add Wheafree Maida Replacer and sauté on low flame for a minute, the maida will become aromatic and will change its colour.
    - Add 1 cup milk and mix well till the sauce thickens. Make sure the sauce is smooth and there are no lumps (if required use a whisk).
    - Add 1 more cup of milk and stir continuously until the sauce thickens furthermore.
    - Cook until the sauce turns smooth and creamy.
    - Now add salt, white pepper, black pepper, chilli flakes, oregano and parsley. Mix the spices well.
    - Add cheese, stir and let it melt in the sauce.
    - Pour it in a bowl and keep it aside.

    For Sautéing Vegetables:


    - Heat the oil in a frying pan and sauté garlic in it. Then add onions and sauté for a minute.
    - Add carrots, stir fry it for a minute. Then add capsicum, bell peppers and sweet corn. Sauté for a minute keeping the veggies still crunchy.
    - Further add oregano, parsley, chilli flakes and salt (according to your taste).
    - Mix it well and keep it aside.

    Preparing the Bread Sheets:


    - Take Wheafree Sandwich Bread.
    - Apply wet hands on both sides of the bread then with the help of a roller, roll out the bread pieces and flatten them out into sheets.
    - Trim off the edges.
    - Cut the bread sheet into 2 halves. Keep aside.

    Layering the Lasagna:


    - Preheat the OTG at 140 ͦC.
    - In a baking tray, add about 3 tbsp of red sauce and 2 tbsp of white sauce, spread it over the bottom of the tray, use more sauces if required to cover the whole dish with sauces.
    - Arrange one layer of rolled out bread sheets lengthwise over the sauce (3-4 breads depending on your pan size, edges may overlap.)
    - Cover the bread with another layer of red sauce and white sauce and spread evenly.
    - Add a layer of veggies all over the sauces. And cover it with grated cheese.
    - Put another layer of bread sheets and lightly press on it so that the layer settles down.
    - Apply a third layer of sauces, top it with the remaining veggies.
    - Cover it with a layer of grated cheese.
    - Garnish with some veggies and add a little of Red and White sauce.
    - You can also garnish it with some oregano and parsley.
    - Bake in the OTG at 140 ͦC for 10 minutes. Then further bake the lasagna at 120 ͦC for another 10 minutes.
    - Once done, take it out, cut the lasagna into squares. Serve it hot.

    - Recipe By: Wheafree Kitchen