Corny Chapatti Lasagna

This lasagna variety is light and rich all at once, and it offers you space for experimenting what to put in. Trust yourself and make it so good and lovely it's just corny!

WHAT YOU WILL NEED:

  • 100 g (¾ cup) corn flour
  • 100 g (¾ cup) wheat flour
  • 100 ml (½ cup) warm water
  • 2 tablespoons olive oil
  • non-diary butter
  • salt

 

HOW I MAKE IT:

The procedure for corn(y) chapattis is the same as described in the Light Chapatti Bread recipe. The only difference is that when working with corn flour the water should be a bit warmer.

 

I make a usual lasagna filling or change it with grated tofu and fresh or fried vegetables.

 

I put the lasagna together, alternating layers of corn chapattis and the following:

  • grated tofu, seasoned with soy sauce and chopped olives
  • sautéed zucchini and fresh tomatoes
  • vegan parmesan cheese

 

I bake it for 5 minutes at 200 ºC (390 ºF), only for the cheese to melt or eat it like a sandwich.

 

I sometimes serve corn chapattis only with a good spread, e.g.

Chick-pea spread

I use cooked chick-pea and add fresh parsley, ground cumin, salt, black pepper, pumpkin seeds oil or olive oil and blend it well.

 

Corn will make you strong and bold, just as this affirmation can:

My core is strong, I know what I want.

Your Chef Kamala

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