Ensure that the vegetables remain crunchy.Recipe courtesy chef Gajendra Singh, DRAMA Upside Down Bar. Add the red curry paste and sauté till very fragrant. Layer with lasagna sheets, followed by the mushroom and water chestnut mixture, more béchamel and finally the cheese. Add a lasagna sheet followed by the cheese. Place the roll-ups in it, and pour 1 cup barbecue sauce over them. Bake for 35 to 40 minutes until cooked through and the topping is bubbling and golden.Recipe courtesy chef Ashish Singh, Café Delhi HeightsBarbeque chicken lasagna roll upsIngredientsFor the roll-ups:Uncooked lasagna noodles, 16Cream cheese, softened, 500 gmCheddar cheese, shredded, 2 cupsCajun seasoning, 1 PP sheets tspEggs, slightly beaten, 2Chicken, cooked, deboned and chopped, 3 1/2 cupsGreen onions, finely chopped, 1 cupFor the sauce:Barbecue sauce, 2 cupsCheddar cheese, shredded, 2 cupsGreen onion greens, sliced, 1/4 cupRanch dressing, 1/4 cupSalt to tasteMethod Cook the lasagna noodles in hot water, adding the desired amount of salt.Heat an oven to 350 degrees F. Spread half the chicken mixture over them and cover with 3 more sheets. Add half the mushrooms, water chestnuts and sauté till golden. In a large pan, heat the olive oil. Spread slightly less than 1/3 cup of this chicken mixture along the centre of each cooked lasagna noodle. Add the tomato concasse and cook.Bake in an oven at 130 degrees C for 30 minutes. So, dig into these lasagna recipes and indulge in some thoroughly satiating me-time! Mutton and eggplant curry lasagna Ingredients For the meat sauce:Olive oil, 1/2 cupOnions, chopped, 2Minced mutton, 1/2 kgCelery , chopped, 50 gmGarlic, finely chopped, 2-3 clovesCarrot, chopped, 1/2Tomato puree, 1 cupRed wine, 1 cupTomatoes, 2Rosemary, 2-3 leavesBasil, 4-5 leavesFor the eggplants:Eggplants, 2Green chilli, 1Vinegar, 1/2 cupOlive oil, 1/2 cupChilli flakes to tasteBay leaves, 2-3White pepper, a pinchFor the lasagna:Water, 6 cupsLasagna sheets, 4Olive oil, 1/2 cupParmesan cheese, grated, as requiredMozzarella cheese, grated, as requiredButter, melted, 1 cubeMethodTake a pot, add 1/2 cup of olive oil, minced meat, half the chopped onion, celery, garlic, carrot, tomato puree, red wine, tomatoes and leave it to cook. Remove from heat and set aside. In a rectangular dish, spread a layer of béchamel sauce. Arrange 3 lasagna sheets in a large well-greased baking tray.In another pan, sauté the onions and the pimentos with some olive oil until soft and wilted. Season with salt and freshly cracked pepper.Beat the cream cheese, 2 cups shredded cheddar cheese and the cajun seasoning. Meanwhile, take a plate, 1 bay leaf, chopped eggplant, salt, chilli flakes, vinegar, olive oil and white pepper. So, dig into these lasagna recipes and indulge in some thoroughly satiating me-time! Thai Smoked Chicken Lasagna Comfort food is perhaps at its most comforting when swathed in cheese and carbs. Serve hot.Recipe courtesy chef Manoj, Locale Cafe and BarWild mushroom lasagnaIngredientsLasagne sheets, as requiredWater chestnuts, 100 gmPimentos, 100 gmWild mushrooms, 100 gmOnions, chopped, 50 gmTomato concasse, 100 gmBechamél sauce, 100 mlExtra virgin olive oil, 100 mlBlue cheese, 50 gmMozzarella cheese, 100 gmButter, melted, 1 tbspDried oregano to tasteSalt to tasteFreshly cracked pepper to tasteMethodPre-heat an oven to 200 degrees Celsius. Roll up firmly and place seam side down in a pan; cover loosely with foil.Recipe courtesy chef Subrata Debnath, Vivanta by Taj GurgaonThai smoked chicken lasagnaIngredientsSmoked chicken, 600 gmGarlic, minced, 7-8 clovesOlive oil, 2 tbspChicken stock, 1/4 cupButter, 2 tbspOnions, finely chopped, 2 largeThai red curry paste, 3 tbspButton mushrooms, finely diced, 8-10Coconut cream, 1/2 cupLasagna sheets, cooked al dente, 9Cheddar cheese, grated, 1/3 cupSalt and pepper to tasteMethodIn a mixing bowl, combine the smoked chicken with salt, pepper and garlic and toss well. Remove the foil and sprinkle 1 cup of shredded cheddar cheese over it immediately.Heat butter in a large pan over medium heat, add the onions and sauté till translucent. Freeze for 30 minutes or until firm. Serve hot. Bake for 40 to 50 minutes or until hot and bubbly. Add mushrooms, cooked chicken and coconut cream, and cook till the sauce just coats the chicken. In a flat bowl, spoon a layer of the meat sauce followed by the eggplant mix and then some cheese. Mix well. Add the sautéed mushrooms and water chestnuts and combine well. Cover with lasagna sheets again and repeat the process, finishing the layering with a lasagna sheet, a good covering of white sauce and a sprinkling of cheese. Spread the remaining chicken mixture over this and cover with the remaining lasagna sheets.Comfort food is perhaps at its most comforting when swathed in cheese and carbs. Season with oregano and melted butter and remove from heat. Bake uncovered for another 3 to 5 minutes. In a pan, boil 6-7 cups of water. Heat a pan and fry the same. Serve hot with garlic bread and a salad of your choice. Set aside.

Heat the olive oil in a pan over medium heat; add the marinated chicken and cook for 4 to 5 minutes or till the chicken is tender, adding stock (if required). Add salt and remove from heat. Add the eggs, one at a time, beating after each addition. Drizzle with butter and sprinkle with rosemary.Preheat an oven to 150 degrees Celsius. Add lasagna sheets for a few minutes, take out and drizzle with olive oil. Evenly sprinkle cheddar over this and bake for 8 to 10 minutes or till the cheese melts and turns light brown. Stir in the chicken and finely chopped green onions. Sprinkle with green onion greens, let stand for 5 minutes and then serve drizzled with ranch dressing. Garnish with basil and rosemary. Drain and rinse with cold water. Set aside for 5 to 6 minutes