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Preparation Time : 40
Cook Time : 40
Total Time : 80
lasagna Pasta (Pasta in the form of sheets or wide stripes) 6 nos
Olive oil 4 tbsp
Chopped vegetables 6 tbsp
Sliced olive 3 tbsp
Corn 3 tsp
All purpose flour 4 tbsp
Milk 200 ml
Butter 3 tbsp
Parmesan cheese shredded 3 tbsp
Mozzarella cheese shredded 3 tbsp
Pepper powder 3 tsp
Salt to taste 2 tbsp
Grease a dish
Bring a large pot of lightly salted water to a boil.
Add Lasagna sheets and cook for 8 to 10 minutes or until al dente, drain.
Heat oil in a large cast iron skillet over medium heat.
When oil is hot add vegetables ( broccoli,carrots,onions,bell peppers) and corn.
Sauté for 7 minutes, set aside.
Place flour in a medium saucepan and gradually whisk in milk until well blended.
Bring to a boil.
Cook for 5 minutes, or until thick, stirring constantly.
Stir in Parmesan cheese,salt and pepper.
Cook for 1 minute stirring constantly. Add chilly flakes.
Remove from heat.
Melt butter in medium saucepan over medium heat.
Stir in flour and ground red pepper,cook 2 minutes or until hot and bubbly,stirring frequently.
Gradually stir in milk; cook over medium heat until mixture boils and thickens,stirring constantly.Simmer over medium-low heat for 3 minutes.
Prepare white sauce with milk,butter and flour. Can add blanched spinach also.
Spread about 1/2 cup of spinach mixture in the bottom of prepared pan.
Layer lasagna pasta sheet,then vegetables,spinach mixture and mozzarella cheese,ending with lasagna pasta sheet.
Top with reserved spinach mixture,mozzarella cheese and Parmesan cheese.
Pre heat oven to 375 degree f (190 degree c )
Bake in preheated oven for 35 minutes, or lightly browned on top.
Cool for approximately 10 minutes before serving.
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