Prepare tomato sauce by par boiling tomatoes with 2 dry red chillies. sieve and discard the residue. Add crushed garlic and herbs and keep it ready.
heat butter in a pan add plain flour and saute till golden colour. add milk and let it boil. Add grated cheese, salt and pepper
Boil corns and green peas, chop other veggies.
Take 6 lasagne sheets.
heat oil and saute onion, garlic, add mixed herbs and chilli flakes, salt and fry.
add vegetables one by one, and cook for few minutes.
No need to over cook the veggies as they will furthur bake and get soft.
Heat water in a broad vessel, add lasagne sheet one by one and Cook sheets until soft. it takes approximately 3 minutes.
Grease a dish and place the cooked lasagne sheets on it. apply some oil over the sheets so when you stack the sheets they do not stick with each other.
In a 7×7 inch square pan apply sauce evenly. Arrange 2 of the prepared lasagne sheets over the sauce.
apply cheese spread over the sheets.
Arrange half of the veggies over the
spread and arrange a few slices of olives
again apply tomato sauce over the sheets
add final layer of veggies and sprinkle cheese and place few olive slices.
arrange the slices olives and rest of the grated cheese.
Bake on preheated oven for 20 minutes or until cheese looks melted.
