Vegetable Lasagne

Methods

• Preheat oven to 170º C.
• Heat olive oil in a non-stick pan, add garlic and onions, mix and saute till onions turn a light golden.
• Add ridge gourd, brinjals, red capsicum, yellow capsicum and green capsicum and mix well. Add chopped tomatoes, tomato puree, salt, crushed black peppercorns and basil leaves and mix well.
• Heat another non-stick pan, add butter and let it melt. Add refined flour, mix and saute for a little while without letting the flour to colour.
• Add milk gradually whisking continuously so that no lumps are formed. Add salt and crushed black peppercorns, grated nutmeg and parmesan cheese and mix well.
• Take 4 small bowls, spread some cheese sauce in each bowl. Place a lasagna sheet over the sauce, place some vegetable mixture over it and top it with some cheese sauce. Sprinkle some processed cheese over the sauce.
• Place another lasagna roundel over the cheese and repeat the layers once more. Cover it all with 3 lasagna sheets so as to cover the entire surface fully.
• Put some more cheese sauce, sprinkle some mozzarella cheese and top it with parmesan cheese.
• Keep the bowls in a baking tray, keep the tray in the preheated oven and bake for 15-20 minutes or till the top layers become crispy and golden.
• Serve it hot with garlic bread and lettuce salad.