- K&N’s Mortadella Slices - 40-44 slices
- Red sauce - as required
- Bread slices - 12-15
- White sauce - as required
- Mozzarella cheese - 1 cup; shredded
- Cheddar cheese - 1 cup; shredded
- Red chili flakes - as required
- Oregano - as required
- Olive oil - 1 tbsp
- Butter - 2 tbsp
- All-purpose flour - 1½ tbsp
- Milk - 2 cups
- Salt - to taste
- Black pepper powder - ½ tsp
- Parmesan cheese - ½ cup
For White Sauce
Prepare K&N’s Mortadella Slices as per instructions on label.
Remove the edges from bread slices.
In a deep square baking dish, spread a layer of red sauce, place bread slices and top with red sauce.
Fold K&N’s Mortadella Slices into half and layer on top of red sauce.
Spread white sauce evenly and top with mozzarella and cheddar cheese.
Again add a layer of bread slices, red sauce, K&N’s Mortadella Slices, white sauce, mozzarella and cheddar cheese.
Place bread slices on top and cover with cheddar and mozzarella cheese. Sprinkle red chili flakes and oregano on top.
Bake at 338°F for 20-25 minutes or until cheese melts and turns brown. Mortadella Bread Lasagna is ready to serve.
For White Sauce
In a pan heat olive oil and add butter.
Add all-purpose flour and cook for 2-3 minutes on low flame.
Add milk while stirring continuously and cook until it starts to thicken.
Add salt, black pepper powder, parmesan cheese and cook until cheese melts. Set aside.
- Olive oil - 2 tbsp
- Onion - ½ cup; chopped
- Garlic - 1 tbsp; chopped
- Tomato puree - 2 cups
- Tomato paste - 4 tbsp
- Salt - to taste
- Black pepper powder - 1 tsp
- Red chili flakes - 1 tsp
- Fennel seeds powder - ½ tsp
- Italian seasoning - 2 tsp
- Basil leaves - 5-7
Heat oil in a pan; add onion, garlic and cook for 2-3 minutes or until translucent.
Add tomato puree, tomato paste and cook until oil separates. Add salt, black pepper powder, red chili flakes, fennel seeds powder, Italian seasoning and cook until thick.
Add dry basil and cook for 2-3 minutes on low flame. Set aside.
