GETTING READY:

1. Preheat the oven to 200 degress C.

For Red Sauce :

2. In a pan, add in oil, once hot, add ginger, garlic, chili, chili flakes and cook for a minute.

3. Follow it up with oregano, basil, paprika and the chopped tomatoes. Season with salt, and cook until mushy.

4. Add Tomato Puree & sugar, cook for 5 mins.

5. Transfer to blender jar, pour in a cup of water and blend to smooth paste.

Sautéing Veggies:

6. In a pan, add in oil, once hot, add the ginger, garlic, green chili.

7.  Add the chopped veggies, and season with salt, pepper, oregano & basil.

8. You can add the chili paste and cook for a minute in high flame. Veggies are ready.

For White Sauce:  

9. In a saucepan, add in butter & flour. Cook until the flour is cooked but not brown, then add milk slowly while whisking gently.

10. Season with pepper, salt and oregano.

11. Add small chunks of cheese while whisking, and once it’s all incorporated, cook for another 30 seconds. White Sauce is ready.

FINALIZING:

Assemble Lasagna :

12. In a 12x8 Pan, spread a ladle full of red sauce, then place in the oven ready lasagna sheets.

13. Pour in some more red & white sauce. Layer in the veggies, sprinkle in some cheese. Then place the lasagna sheets & repeat the process.

14. In the last segment, sprinkle cheese over sauces.

15. Bake at 200C for 25 minutes in a preheated oven.

SERVING:

16. Garnish with coriander, and serve hot with garlic breadsticks, Enjoy!