Vegetable lasagna (step by step Recipe)

Ingredients

• 600 gms Canned tomatoes:(If taking fresh tomatoes, then take 6)
• 1 tbsp Chopped Garlic
• 2 tsps Dried italian herbs
• 1 tsp (adjust as per the taste) Chilli flakes
• 1 tsp (as per the taste) Salt
• 1 tbsp Sugar
• 1/2 tsp Black pepper
• 1 tbsp Olive oil
• 1 tbsp Butter
• 1 tbsp All purpose flour/Plain flour / Maida
• 1 cup Full fat Milk
• 1 tsp Olive oil
• 1 tsp (as per the taste) Salt
• 1 tsp Black or white pepper
• 3/4 cup (I used cheddar, you can use any Cheese
• 1 tsp (totally optional) Italian herbs
• 1 cup Mushrooms
• 2 cups Spinach
• 1 cup Bell peppers
• 3/4 cup Onions
• 1/2 cup Chopped Broccoli
• 1 tbsp garlic
• 1 tsp Chilli flakes
• 1 tsp (You can use fresh even) Dried basil
• as per the Salt
• 1 tbsp Oil
• Both the prepared sauces Roasted Veggies Lasagna sheets/Pasta
• 250 gms cheddar cheese
• 150 gms mozzarella

Steps

1. Make the red sauce by heating oil in a pan and sautéing the chopped garlic. Add the tomatoes once that is done, together with all the other spices and herbs, including the sugar. Simmer for 10-15 minutes or to the slightly thickened stage.
2. For the white sauce, heat the oil and butter in a pan, then add the flour and roast it to an aromatic, lightly golden stage. Pour in the milk slowly while whisking continuously to prevent lumps. Once well mixed, bring it to a boil. When it begins to thicken, add the cheese, pepper and salt, along with the herbs if you are using them. Any lumps can be removed by passing the sauce through a sieve. Continue cooking to the consistency you want.
3. Heat oil in a pan to roast the vegetables. Sauté the garlic, then add the onions and sauté them until translucent. Put in the mushrooms, spinach, bell peppers and broccoli; the source cook added frozen broccoli at the end, while fresh broccoli can go in with the other vegetables. Add the chilli flakes, basil and salt as well, mix everything and cook until the moisture has dried away.
4. Grease a pan with some oil for assembling the layers. The source cook used a porcelain 9"x 6" dish; a cake tin can also be used. Pour in and spread a little red sauce, then pack the pasta sheets tightly and compactly over it. Spread some roasted vegetables on the sheets, pour on some white sauce and spread it, then spread some cheese. Repeat this layering process thrice.
5. After layering, cover the pan with aluminum foil. Bake in an oven preheated to 180°C for the first 20 minutes, then remove the foil and bake again for 15 minutes. If you want the cheese lightly browned, broil for 1 minute at 230°C; do not walk away while it is broiling. Let it cool for 15 minutes before cutting a slice to enjoy.