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Vegetable Lasagna written recipe by ChatoriChetna
Ingredients
Vegetable layer
1 Tbsp oil (Mustard oil or Olive Oil)
1 cup eggplants (chopped into cubes)
1 cup zucchini (chopped into cubes)
1 cup red and yellow bell pepper (cubes)
½ small onion finely chopped
½ cup chopped spinach
1 tsp chilly flakes and oregano
1 tsp salt
Red Sauce
2 Cups Tomatoes (finely chopped)
1 Tbsp oil (Mustard oil or Olive Oil)
1 tsp salt
1 tsp sugar
2 Tbsps. Ketchup
1 tsp oregano and chilly flakes
Water
White Sauce
2 Tbsps. Butter
1 Tbsp Refined Flour
Milk as per need
1 Tsp salt
1 tsp oregano and chilly flakes

Lasagna Sheets (no boiling required)
1 – 1.5 cups mozzarella cheese

Method:
Sauté vegetables on a high flame in oil along with garlic, oregano, chilly flakes and salt. Do not overcook them. For red sauce add chopped tomatoes to oil. Cook them with garlic, salt and sugar. Add ketchup and add Oregano and chilly flakes as well as some water to achieve a saucy consistency. For white sauce, sauté refined flour in butter. Add garlic and sauté. Now add milk and stir continuously to remove lumps. Now achieve the consistency as shown in the video by adding required amount of milk. Finish with Oregano and chilly flakes. Now layer the different sauces and lasagna sheets as shown in the video. You can also add some fresh or dried Basil. Preheat oven at 200 degrees Celsius and then bake for 2025 minutes till the crust on top is bubbly and beautifully brown. Serve with bread / garlic bread. Follow @ChatoriChetna for more.

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