Ingredients

• For Lasagna:
• Lasagne sheets - 6
• Olive oil - 1 tsp
• Salt - 1/2 tsp
• Water for boiling the sheets
• For Veggie Layer:
• Shredded cabbage - 1 cup
• Capsicum - 1
• Onion - 1.5
• Chopped beans - 7
• Chopped mushrooms - 1.25 cup
• Chopped carrot - 1-2
• American corn (boiled) - 1/2 cup
• Butter - 1 tbsp
• Garlic paste - 1/4 tsp
• Tomato sauce - 1 tbsp
• Vinegar - 1 tsp
• Sugar - 1/2 tsp
• Italian seasoning (oregano and chilli flakes) - 1/4 tsp
• Salt to taste
• Pepper to taste
• For White Sauce:
• Butter - 1 tbsp
• Maida - 3 tbsp
• Milk - 1.5 cup
• Salt to taste
• Pepper to taste
• For Tomato Sauce:
• Tomato puree - 2 cups
• Tomato sauce - 1 tbsp
• Sugar - 1 tsp
• Salt - 1/2 tsp
• pepper - 1/4 tsp
• crushed basil leaves
• vinegar - 1/4 tsp
• parmesan cheese - 1 tbsp

How to Make Vegetable Lasagne

• For lasagne: Boil water in a pan. Add salt and olive oil to it.
• Slowly, one at a time, add lasagne sheets to it.
• Boil the sheets till they are soft.
• When they are soft, drain the excess water out and keep them aside on a paper towel so it absorbs out the excess water.
• Turn the side so it soaks the water out from both sides.
• Do not keep it under the fan so it dries. Let them dry at their own pace.
• For veggie layer: Add butter in a pan and when it melts, add onion to it.
• Saute onion till it is light brown in colour. Add garlic paste to it.
• Saute for 2-3 more minutes.
• Add all the vegetables to it.
• Add tomato sauce, vinegar, salt, pepper, sugar and Italian seasoning to it
• Saute for 2 minutes and keep it aside.
• For white sauce: Mix maida (white flour) in warm milk.
• Heat butter in a pan and add this mixture to it.
• Mix it continuously to avoid lumps.
• Add salt and pepper and keep it aside.
• For home-made tomato sauce: Take a pan and add tomato puree and tomato sauce to it.
• Add vinegar, sugar, salt and pepper and bring it to a boil.
• Add basil leaves and cook for another 5 minutes.
• Keep it aside and let it cool.
• Now add parmesan cheese to it. For completing: Preheat oven on 300 degrees.
• Take an oven proof casserole and make a layer of 2 lasagne sheets to cover the bottom.
• Spread half of the vegetables on it.
• Spread some tomato sauce and cover it with another 2 lasagne sheets.
• Spread white sauce and rest of the vegetables on it.
• Spread tomato sauce and cover it with remaining lasagne sheets.
• Spread the remaining white sauce on it.
• Sprinkle a lot of mozzarella cheese on top and bake it till the cheese melts and turns slightly brown in colour.