Veg Lasagne

Lasagne Sheets: Mix the above ingredients in a bowl and make it into a dough (neither too soft nor too hard). Now dust it with flour and roll it. Cut in rectangle or square. Do not roll very thin otherwise it will break while boiling.

Boil water in a pan. Boil these strips for 7 to 8 minutes. Drain water and pour these strips in cold water and drain. Make sure they do not fold during these steps. Sheets are ready. Keep aside.

Red Sauce: Make a puree out of all the ingredients for red sauce. Heat olive oil in a pan and add the chopped basil leaves, saute it and then add the puree. Bring it to boil, the sauce is ready.

White Sauce: Heat the butter in a pan and add the flour, saute it till it is a little roasted and then slowly start adding milk, while continuously stirring so that there are not any lumps. Once it gets thick add salt and oregano.

Heat oil in a pan add all the vegetables. Add salt and pepper and saute it for 5 minutes. Do not overcook the vegetables, they should retain their crunch.

Layering: First layer of pasta sheets, red sauce then vegetables, white sauce and mozzarella cheese on it. Repeat again lasagne sheets, red sauce, vegetables, white sauce and finally cheese. You can ideally do 4 to 5 layers for best taste.

Top layer should be the sheet and put lots of cheese on it.

Bake in a preheated oven for for 15 to 20 minutes at 200 degree centigrade till the cheese melts and the top becomes golden brown. Garnish with fresh basil leaves just before serving.