First of all chop all the vegetables required to make lasagna. Heat oil in a pan and add zucchini and eggplant to it and saute it until almost done. Now add onion and capsicum to it and saute for a minute on medium heat.

Now add parboiled carrot and green beans to it and mix everything well. Add salt, black pepper powder, red chilli powder and mixed herbs to it and give it a good mix. Keep it aside until use.

To make red sauce, wash tomatoes and put a cross on top of each tomato. Putting a cross makes it easier to peel them later on. Now add tomatoes to the boiling water and cook for 10 minutes. Let it cool down and peel them. Blend them to make a puree

Heat oil in a pan and add finely chopped onion and garlic paste. Cook it for a minute on medium heat. Now add tomato puree to it and mix it well. Now add chilli powder, sugar, black pepper powder, mixed herbs and salt to it and mix it. Cook it until it becomes slightly thick. Now add tomato sauce and basil leaves to it and cook for a minute.

Add fresh cream and cook for a minute and turn off the heat. Keep it aside to use it later. It can be even prepared in advance and kept it in the fridge for 2 to 3 days.

To prepare white sauce, heat butter in a pan and add all purpose flour to it. Roast the flour on low heat until light pink in colour. Now add half of the milk and mix everything well. Add salt, pepper and nutmeg powder to it along with the remaining milk. Cook it until thick and creamy.

To make pasta sheets, mix all purpose flour, semolina, salt and oil in a bowl. Now start adding hot water little at a time and with the help of a spoon keep mixing the flour. When it cools down a bit make a dough out of it. Knead it for 2 to 3 minutes and rest it for 15 minutes. Now divide it into 8 - 9 portions.

Now take one portion and with the help of dry flour roll it into a big thin circle. Cut the edges and make a square sheet out of it. Leave the edges aside which can be used to make more pasta sheets. Prepare all the sheets in the same way.

Take a big pot and fill it with water. Add some salt and oil to it and let it boil. When it starts boiling, add one sheet to it and wait for a minute. When the pasta sheet is cooked, it will come on top. Remove it and keep it aside on a greased plate. Repeat with all the sheets. Make sure that it does not stick to each other.

To assemble the lasagna, add some red sauce to a baking dish and put pasta sheets on top. You can cut your pasta sheets to fit into your baking dish. Now add the half of the vegetable filling on top and again put some red sauce on top. Again put pasta sheets, rest of the vegetable filling and remaining red sauce to create a second layer.

Now cover the red sauce layer with the pasta sheets and cover it with white sauce. Add grated cheese on top and bake it in a preheated oven at 200 degrees for 25 to 30 minutes or until golden on top. I have used cheddar cheese here instead of mozzarella cheese.