- For the tomato sauce 1. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. 2. Add the onions and sauté on a medium flame for 1 to 2 minutes. 3. Add the tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. 4. Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside. For lasagna sheets 1. Combine enough water, oil and salt in a broad non-stick pan, mix well and allow the water to boil. 2. Once the water starts boiling, add 2 lasagne sheets andcook on a medium flame for 5 to 7 minutes, taking care they do not stick to each other. 3. Drain and remove it on a plate. Keep aside. 4. Repeat steps 2 and 3 to cook the remaining 2 lasagne sheets. For the Sauted vegetables 1. Heat the olive oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds. 2. Add the coloured capsicum, baby corn, broccoli, zucchini and salt and sauté on a medium flame for 3 to 4 minutes, while tossing occasionally. Keep aside. How to proceed 1. Spread 1/4 cup of prepared tomato sauce evenly in a baking dish. 2. Place 2 cooked lasagne sheets evenly over it and press it lightly. 3. Spread a portion of the sauted vegetables and 5 tbsp of the prepared tomato sauce evenly over it. 4 Sprinkle some mozzarella cheese and processed cheese evenly over it. 5. Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the Sauted vegetables evenly over it. 6.Spread the remaining 5 tbsp of tomato sauce and again sprinkle mozzarella cheese and processed cheese evenly over it. 7.Finally, sprinkle mixed herbs evenly over it and bake in a pre-heated oven at 200°C for 15 to 20 minutes, or till the cheese melts and it turns light brown in colour from the top. Serve immediately.
