Heat water in a big pan, add of salt. Add Lasagne sheet and cook for 5 minutes. Cook all of the sheets, one by one in same manner
After removing from water keep the sheets on a greased dish, apply oil over each sheet. This helps the sheets from drying and sticking together.
Stuffing: In a bowl prepare stuffing by mixing all the ingredients. Remember to keep of the unseasoned vegetable mixture aside to add in the sauce. Because starch in the potato will make the sauce thick and veggies will taste good.
Place a big spoon full of stuffing on one side of the sheet and roll it over till the end.
Prepare the other sheets in the same manner and keep in the dish until we prepare the sauce.
Heat a pan and add butter. Let it melt then add flour and roast by mixing constantly. Once it looks golden colour add milk and water and cook for a minute
Preheat oven at this point and prepare a baking tray by greasing it with some oil.
Add the vegetables kept aside, cheese, salt and pepper and cook for 3-5 minutes until sauce thickens a little.
Assemble by spreading sauce in the greased tray. Place the rolls in the sauce. I used 2 trays to do so.
Pour the remaining sauce over the rolls. The rolls must completely submerge inside the gravy.
Sprinkle some grated carrots boiled corns and some cheese also season with oregano and chilli flakes.
Keep in oven and bake for 20 minutes. Tasty healthy breakfast is ready
