For the tomato sauce
Heat the olive oil in a large non-stick pan, add the garlic and sauté on a medium flame for a few seconds.

Add the onions and sauté on a medium flame for 1 to 2 minutes.

Add the tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.

Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

For lasagna sheets
Combine enough water, oil and salt in a large pan, mix well and allow the water to boil.

Once the water starts boiling, add 2 lasagne sheets and cook on a medium flame for 5 to 7 minutes, taking care they do not stick to each other.

Drain and remove it on a plate. Keep aside.

Repeat same for cook the remaining 2 lasagne sheets. (no need to boil water again for the remaining you can use the same boiled water witch you boil earlier)

For the roasted vegetables
Heat the olive oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds.

Add the coloured capsicum, baby corn, broccoli, zucchini and salt and sauté on a medium flame for 3 to 4 minutes, toss occasionally. Keep aside.

For creamy vegetables
Combine the milk and plain flour in a deep bowl and whisk well till no lumps remain. Keep aside.

Heat the butter in a non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds.

Add the bell peppers and sauté on a medium flame for 1 minute.

Add the baby corn, broccoli, carrot, corn and salt and sauté on a medium flame for 2 more minute

Add the milk-plain flour mixture, mix well and cook on a medium flame for 2 to 3 minutes, stir continuously.

Add little salt and pepper powder, mix well and cook on low flame for 1 minute, stir continuously. Off the flam and keep aside.

How to proceed
Spread ¼ cup of prepared tomato sauce evenly in a baking dish.

Place 2 cooked lasagne sheets evenly over it and press it lightly.

Spread a portion of the creamy vegetables and 5 tbsp of the prepared tomato sauce evenly over it.

Top it with the roasted vegetables and spread it evenly.

Sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.

Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the creamy vegetables evenly over it.

Spread the remaining 5 tbsp of tomato sauce and again sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.

Finally, sprinkle mixed herbs evenly over it and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes, or till the cheese melts and it turns light brown in colour from the top.