For marinara sauce: Blanch tomatoes in boiling water for 5-7 minutes. Then remove skin and blend in blender. Strain it and remove seeds.

In a pan heat olive oil. Add crushed garlic and chopped onion. Saute until onion turns translucent. Add prepared tomato puree and stir well. Add salt, red chili powder, black pepper powder, sugar, chili flakes and oregano. Add basil leaves. Stir well and cook until mixture thickens. Sauce is ready.

For white sauce: In a pan heat butter. Add all purpose flour and roast until turns golden. Add milk gradually and stir continuously with hand beater. So no lumps found. Add salt and black pepper powder. Add chill flakes and oregano. Mix well.

Cook until mixture thickens. Add grated cheese and cook until it melts. White sauce is ready. Keep semithick consistency.

For vegetable mixture: In a pan heat oil. Add chopped onion. Saute for sometimes. Add chopped cabbage, carrot, broccoli florets and saute for sometimes. Add green, red and yellow bell peppers. Add chopped spinach and boiled American corn kernels. Add salt, red chili powder and black pepper powder. Mix well. Don't overcook the vegetables.

For lasagna sheet: Knead soft dough from all purpose flour, salt, oil and required amount of water. Rest for 10 minutes. In a vessel bring enough water to boil. Now prepare equal size balls from dough. Roll out 4 rotis (if you want cut into square shape). Cut into halves. Add into boiling water and cook for 3-4 minutes. Then remove from water and put on rack gently. Prepare all sheets like this.

Assembling: In a baking dish first spread spoonful of marinara sauce. Put prepared two half sheets on it. Apply sauce again. Spread some vegetable mixture. Apply some white sauce in it.

Spread some grated processed cheese and mozzarella cheese. Sprinkle some chilli flakes and oregano. Put again two half sheets on it. Apply marinara sauce followed by vegetable mixture, white sauce and cheese. Do four layers like this. Apply generous amount of both cheese on final layer.

Bake into preheated oven at 200 °C for 20-25 minutes. Tempting veg lasagna is ready to serve.