following my king prawn and charred pepper jeera recipe with vini and bal's indian sauces from last week, i'm going vegetarian with this indian style lasagne made with chickpea, spinach and tomato. instead of lasagne sheets, i used poppadoms for the layers which soaked up the flavours of their shahi sauce whilst remaining a little crispy. quite the experiment in emily's kitchen, i'd love to know your thoughts if you make it too.
