Vegetable Lasagne

Method

1. Preheat oven to 170º C.
2. Heat olive oil in a non-stick pan, add garlic and onions, mix and saute till onions turn a light golden.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Put some more cheese sauce, sprinkle some mozzarella cheese and top it with parmesan cheese.
9. 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.
10. Serve it hot with garlic bread and lettuce salad.

Additional Tips and Tricks