Veg Lasagna

What you need:

For Lasagna Sheet

1 cup Maida
Salt to taste
2 tablespoon oil

For White Sauce

Butter
Maida
1/2 cup Milk
1/2 cup Water
Salt to taste
Pepper

For Red Sauce

Tomato Puree
Salt
Pepper
Oregano
Mixed Herbs
Chilli Flakes

Other Ingredients

1/2 cup Cheddar Cheese

1/2 cup Mozarella

Chilli Flakes

7 - 8 pods of finely chopped Garlic

1/2 cup finely chopped Onions

1/2 cup finely chopped Carrots

How to Make it:

For Lasagna Sheets

• Mix Maida, salt, oil, and water and knead to a soft dough.
• Cover with a damp cloth and leave it for half an hour. 
• Take small portions and roll into thin chapatis and let it dry for abt 20 mins.

For White Sauce

• Heat little butter, add Maida and fry for a minute.
• Mix water and milk (half and half), salt, and pepper. Keep pouring and whisking continuously till it gets thick. Make sure there are no lumps.

For Red Sauce

• Heat a little oil, add tomato puree.
• Add the rest of the ingredients listed for Red sauce and bring it to a boil.

For Filling

• Heat butter, add finely chopped garlic, oregano, chilli flakes. Make sure the flame is low.
• Add in finely chopped vegetables (carrot, peas, beans, onions), salt... Cook till soft. Don't overcook since it gets baked.

Assembling Lasagna

• Preheat oven to 180 degrees C.
• In a microwaveable ware, put a layer of Red Sauce, Maida sheet, White Sauce and Red Sauce, cooked vegetables, and grated cheese.
• Repeat the same procedure for 2 to 3 layers.
• Onto the final layer, add grated cheese and sprinkle red chilli flakes and oregano.
• Bake for 25 - 30 minutes or till the cheese is completely melted and is light brown in color.