VEGETABLE LASAGNA

INGREDIENTS
For Red Sauce / Tomato Sauce
6-7 tomatoes
1 tsp sugar
1 tsp oregano or mixed herbs
2 tbsp tomato sauce (optional)
1/2 tsp salt
water for boiling tomatoes

For Vegetable Layer
2 cups finely chopped spinach leaves
3-4 sliced onions
6-7 garlic pods
1 large chopped bell pepper
1 large chopped capsicum

8-9 chopped mushrooms
1/4 cup boiled corn
3-4 tbsp olive oil

For White Sauce
2 tbsp wheat flour / all-purpose flour
2 cups milk
1 tbsp butter or olive oil
1 tsp salt
1/2 tsp black salt
1/2 tsp oregano / mixed herb
1/2 tsp sugar

Lasagna Sheets as per your baking dish size
1 cup processed cheese or Cheddar Cheese
1/2 cup mozzarella cheese

METHOD
For Red Sauce:

Take plenty water in deep pan, add tomatoes and let it boil on high flame till the skin of tomatoes start separating. Drain the excess water, let tomatoes come down to room temperature.

Once it cools down either chop it or blend to make fine paste, though I didn't blend it, still I recommend to blend it , as cooking puree tomatoes is quick and fuss free.

Transfer chopped or blended tomatoes to pan, cook on medium flame stirring occasionally till it becomes thick, add tomato sauce, sugar, salt and oregano. Mix and cook for another 2-3 minutes. One can add market made pasta sauce (2-3 tbsp ) to enhance the taste. Turn off the flame and keep it aside.

For White Sauce:
In heavy bottomed pan, melt butter add flour, saute on low flame till fragrant don't turn it brown, add milk, whisking continuously to avoid any lumps. In case any lumps are formed either whisk it with whisker or blend it. Add salt, sugar, oregano and black pepper. As soon as it start becoming thick immediately turn off the flame, as after coming down to room temperature it will become more thick.

For Vegetable Layer:
Heat oil in heavy bottomed pan, add finely chopped garlic, saute till fragrant, add sliced onions, saute till it becomes soft and aromatic, add finely chopped spinach leaves and chopped mushrooms, saute this on high flame till all the water from veggies become dry. When it becomes dry add bell pepper, capsicum and boiled corn. Cook for another 2-3 minutes turn off the flame. Keep aside.

Lasagna Sheets:
Take a deep bowl filled with water, add salt and 2-3 tbsp of oil, when it comes down to rolling boil, add lasagna sheets and cook till they are done, with the help of tong spread lasagna sheets on aluminum foil or parchment paper.

For Arranging:
Take baking dish, grease with butter or olive oil, put a layer of red sauce, place cooked lasagna sheets if not mentioned on box how to use, generous amount of cooked vegetables, then white sauce, mixed grated cheese, repeat all the layers starting with lasagna sheets, red sauce, cooked veggies, white sauce and end with grated cheese.

Cover loosely with aluminum foil and bake for 20 minutes at 180 degree Celsius in pre-heated oven. After 20 minutes, remove foil and bake for 10 minutes. To make the cheese golden brown on top, turn the knob to broiler for 2 minutes. Let it rest for 15-20 minutes before serving.

NOTES:
1. Add little salt everywhere, don't over add, as we are adding salt in tomato sauce, white sauce and in veggies too.

2. Lasagna sheets I bought were supposed to be used without cooking in water, follow the instructions given on box. In case, it is not mentioned it is always better and safe to use cooked sheets.

Pictorial: