Vegetable Lasagna

Ingredients

All purpose flour (maida) 1 cup
Egg 1
Oil 1 tbsp
Salt to taste
Capsicum 1
Carrot 1
Yellow squash 1(in India one can use even cucumber)
Mushroom sliced 1/4 cup
Tomato 4
Tomato puree 1 cup
Cucumber 1
Beans 10
Onion 2
Ginger -Garlic paste 1 teaspoon
Pepper powder 1/2 teaspoon.
Oregano (in India we can use omam instead of this)
Cilantro chopped a handful
Basil leaves chopped
Cheese shredded 3/4 cup
Butter 1 teaspoon
Salt To taste

Method:

1. Mix the flour and salt thoroughly. Add the egg and oil and mix well so that it looks like bread crumbs. Add just enough water so that it just binds the above mixture. Knead very softly for 7 minutes and do not overdo it. Keep the dought for half an hour by covering it with a cloth.
2. Divide this into 4parts Roll each part to a square of 10". Cut this into small strips and cook in boiling water for 2-3 mins. Drain them and put it under cold water and again drain it. Add a few drops of oil and toss them and keep aside.
3. Chop the onions and tomato.
4. Dice all the other vegetables.
5. Heat oil in a heavy bottomed vessel or pan. Add the garlic-ginger paste and fry. Add the chopped onion till they start glistening. Add all the chopped vegetables and cook for 5 minutes till they are partilally cooked.
6. Add the tomato puree and boil for a minute. Add salt, pepper powder, oregano, cut cilantro, basil leaves and mix well and keep aside.
7. Grease an oven proof dish. Layer the prepared lasanga strips first. Then add the vegetable-tomato mixture. Then sprinkle the cheese. Repeat in the same order and finish the top layer with lasanga strips. Cover it with the vegetable-tomato mixture and sprinkle the cheese on the top of it. Dash it with the butter.
8. Bake this in a preheated oven of 350 degrees F for 15 minutes. Switch off the oven and keep it inside the oven for 5 minutes before serving.