For red sauce:- Blanch tomatoes in boiling water, remove it's skin, blend in mixer grinder and make puree
In a pan heat oil.
Add chopped onion and crushed garlic cloves. Saute for sometimes.
Add prepared tomato puree.
Add salt, red chilli powder, black pepper powder, sugar, chilli flakes and oregano.
Mix well. Cook till get semi thick consistency.
Add tomato ketchup, mix well. Red sauce is ready.
For white sauce:- In a pan heat butter. Add all purpose flour and roast till golden brown.
Add milk slowly and stir continuously. No lumps should be there.
Add salt, black pepper powder and grated cheese.
Cook till get desired consistency.
For vegetable mixture:- In a pan heat oil.
Add crushed garlic cloves, red chilli flakes and oregano. Saute for sometimes.
Add chopped onion, cabbage and carrot. Saute for sometimes.
Add green, red, yellow bell peppers and boiled american corn seeds.
Add salt and red chilli powder. Mix well.
Keep vegetables crunchy.
For lasagna sheet:- Knead little soft dough of all purpose flour, salt, oil and enough water.
Make balls from it and roll out thin rotis from it. Make four rotis. Put rotis on wire rack or on cotton cloth and allow it to dry.
Assembling:-
In a baking dish first pour some red sauce (3-4 big spoon) and spread it.
Put one lasagna sheet over it.
Spread some vegetable mixture over it.
Spread white sauce and then grated cheese over it.
Again.put lasagna sheet, then red sauce, vegetable mixture, white sauce and cheese.
Again make same layer.
Put last lasagna sheet on the top. Spread grated cheese over it. Sprinkle chilli flakes and oregano over it. Garnish with chopped bell peppers.
Bake for 30- 35 at 180° c
