Ingredients:

• All-purpose flour (maida) 1 cup
• Egg 1
• Oil 1 tbsp
• Salt to taste
• Capsicum 1
• Carrot 1
• Yellow squash (or cucumber) – 1
• Mushroom sliced 1/4 cup
• Tomato 4
• Tomato puree 1 cup
• Cucumber 1
• Beans 10
• Onion 2
• Ginger-garlic paste 1 tsp
• Pepper powder 1/2 tsp
• Oregano
• Cilantro, chopped, a handful
• Basil leaves, chopped
• Cheese shredded 3/4 cup
• Butter 1 tsp
• Salt To taste

Method:

1. Mix the flour and salt thoroughly. Add the egg and oil and mix well so that it looks like bread crumbs.
2. Add just enough water so that it just binds the above mixture. Knead very softly for 7 minutes and do not overdo it.
3. Keep the dough for half an hour by covering it with a cloth. Divide this into 4 parts.
4. Roll each part to a square of 10 inches. Cut this into small strips and cook in boiling water for 2-3 minutes.
5. Drain them and put it under cold water and again drain it. Add a few drops of oil and toss them and keep aside.
6. Chop the onions and tomato.
7. Dice all the other vegetables.
8. Heat oil in a heavy-bottomed vessel or pan. Add the garlic-ginger paste and fry.
9. Add the chopped onion till they start glistening. Add all the chopped vegetables and cook for 5 minutes till they are partially cooked.
10. Add the tomato puree and boil for a minute. Add salt, pepper powder, oregano, cut cilantro, basil leaves and mix well and keep aside.
11. Grease an oven-proof dish. Layer the prepared lasagne strips first.
12. Then, add the vegetable-tomato mixture. Then, sprinkle the cheese.
13. Repeat in the same order and finish the top layer with lasagne strips. Cover it with the vegetable-tomato mixture and sprinkle the cheese on the top of it. Dash it with the butter.
14. Bake this in a preheated oven of 350 degree F for 15 minutes.
15. Switch off the oven but leave it inside for 5 minutes before serving.

Recipe courtesy of Saraswathi