How to Bake Microwaved Mushroom and Corn Lasagna

Step-by-Step Guide

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   Step 1: Heat 3 to 4 tablespoons olive oil or regular oil in a deep pan.

   The pan needs to be deep enough to accommodate all of the ingredients for the red sauce.
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   Step 2: Add the ginger-garlic paste.

   Let it cook for 2 minutes.
   
   Then add the onion paste.
   
   Let it cook till slightly brown. , Cover with a lid for 2 minutes.
   
   Then put in the ketchup.
   
   Mix again and cover for 4-5 minutes. , Then add the rest of the ingredients and mix well.
   
   The red sauce is now ready. , Olive oil can be substituted, if preferred. , Add flour (continuously whisking it) to the extent of arriving at a soft, fluffier texture. , Once this consistency is achieved, put the pan back onto the flame (low) and now add milk (continuously stirring) to create a saucy texture.
   
   Add the seasonings now. ,, If instant, skip this section. , Add 4-5 drops of oil so that when the lasagna is added, the sheets won't stick to each other. , Cook for 10 to 15 minutes (or as long as instructed by the packaging). , Lay the lasagna sheets one by one on a flat surface.
   
   Mostly, a plastic tray would do. ,,,, Then add a sheet of lasagna.
   
   Spread white sauce over it followed by some shredded mozzarella cheese.
   
   Then spread the red sauce, another lasagna sheet, white sauce spread evenly and some cheese.
   
   Continue with these steps till the final sheet of lasagna comes on top. , Spread all the shredded cheese as much as you would like over the top. , There is no preheating of the microwave required.
   
   Simply place in the dish and turn on the settings for convection mode or baking mode at 140 degrees for 15 to 20 minutes, or till the crust of the dish is golden brown. ,
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   Step 3: Add the tomatoes and the golden corn and mix well.

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   Step 4: Once it is uncovered

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   Step 5: you will find it nicely saucy in texture.

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   Step 6: Heat the butter in a shallow pan.

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   Step 7: Once it is melted

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   Step 8: take it off the flame and place onto your kitchen slab or a heat-safe board.

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   Step 9: Return to the heat.

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    Step 10: Let the sauce simmer till you get the kind of texture that can easily be spread over the lasagna.

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    Step 11: Cook the lasagna sheets if they're not already instant.

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    Step 12: Take a deep vessel and fill it three fourths of the way with water.

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    Step 13: Add 5 sheets of lasagna pasta from the pack.

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    Step 14: Strain the water.

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    Step 15: Grate a sufficient sized block of cheese to pamper your taste buds.

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    Step 16: Get a wide microwave proof dish that is shallow enough to contain the size of a big loaf of bread and wide enough to accommodate the length of the lasagna sheet.

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    Step 17: Grease the whole dish with butter.

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    Step 18: Lay the red sauce evenly on the base of the dish.

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    Step 19: Spread and cover the whole sheet of lasagna as well as all gaps with the remaining white sauce.

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    Step 20: Finished.

Detailed Guide

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