Veggie Lasagna

Heat 1tsp of olive oil in a pal

Add garlic and fry until golden brown

Add tomato and cook until mushy

Mash the pieces well such that the tomato is made into a puree

Add salt, oregano and black pepper powder

Cook until the sauce thickens up, keep aside

Heat 1 tsp of oil in a pan

Add garlic and fry until golden brown

Add full cream in it and boil a little

Simmer the flame

Dissolve all purpose flour in a bowl and keep it aside

Add cottage cheese, parmesan cheese, pepper powder, oregano and allow it to melt once the cheese melts fully add dissolved all purpose flour little by little and stir continuously such that no lumps are formed, keep aside

Heat 1tsp of olive oil

Add garlic and fry until golden brown

Add onion and fry until translucent

Add other vegetables and cook well

Add salt, rest of pepper powder, red chili flakes

Cook until all the moisture dries up, keep aside

Boil water in a pan, add salt, 1tsp olive oil and cook lasagna noodles according to its cooking instructions (about 4min)

Once cooked, drain water and lay cooked lasagna noodle flat over aluminium foil

Grease the baking bowl with olive oil

Fill a layer of red sauce

Cover with lasagna noodle such that it covers the red sauce layer

Spread white sauce over the noodles

Top it with the vegetable mix, then with basil leaves

Cover another layer of lasagna noodle

Repeat similar with remaining with cheese and vegetable mix

Finally, on the top fill up with mozzarella cheese and grated cheese

Pre-heat oven to 200°C

Cover the baking bowl with aluminum foil and bake for 20min

Remove aluminium foil and bake again for another 15min until cheese is crusty over edges

Allow it to cool a little, before serving