Vegetable Lasagna by Shireen Anwer

Ingredients:

• Carrots 2
• Potatoes 2
• Peas 1 cup
• French beans 1/2 cup
• Onion 2
• Tomatoes 4
• Brinjals 1
• Boiled lasagna noodles 6 strips
• Oil 1/4 cup
• Chili powder 1 tsp
• Turmeric 1/4 tsp
• Garlic 1 tsp
• Salt 1 tsp
• Capsicum 1 sliced
• Oregano leaves 1 tsp
• Ketchup 1/4 cup
• Cheddar cheese 1/2 cup

For Bhagar:

• Whole red chilies 6
• White cumin seeds 1 tsp
• Mustard seeds 1/2 tsp
• Curry leaves 20

For Cheese Sauce:

• Butter 2 oz
• Flour 2 oz
• Milk 2 cups
• Water 1 cup
• Salt 1/4 tsp
• Black pepper 1/2 tsp
• Mustard 1/2 tsp
• Cheddar cheese 4 tbsp

Method:

1. Heat oil in pan and put bhagar.
2. Then add chopped onions and fry until light pink.
3. Now put chopped tomatoes with chili powder, turmeric, garlic and salt and fry it nicely.
4. Then put chopped carrot, chopped potatoes, peas and french beans, cover it and cook until tender.
5. Now add fried brinjal cubes and keep it aside.
6. For cheese sauce: Put all ingredients in sauce pan and cook it.
7. Stir it continuously until thick.
8. For assemble: Spread 4 strips boiled lasagna noodles, half vegetables, half capsicum slice, oregano leaves and 1/4 cup cheddar cheese.
9. Now give second layer and bake with white sauce, 1/4 cup cheddar cheese, ketchup and 1 tbsp butter for 20 minutes on 180 degrees C.