Blanch and puree the tomatoes.

Heat oil in a pan, add the flour and cook it for a minute stirring constantly.

Slowly add the tomato puree, and avoid lumps, now add the water and spices, sugar, salt and mix well.

Cover and let it cook on medium heat for 10 -12 minutes. Stir occasionally.

Once thickened to desired consistency, switch off the flame.

Lasanga Preparation:

Pre heat oven at 400°F. Grease baking pan.
Partially boil the pasta. Drain the water, run under cold water to stop further cooking.

Drizzle some olive oil and pepper, coat well. Keep aside.

Heat oil in a pan, add garlic, cook until golden brown, add onions, cook for few seconds, add peppers and cook. Switch off the flame. Add in some salt. Coat well.

Add half of the enchilada sauce in pasta.

And the cooked veggies along with sweet corn, olives, cooked beans, coriander and half of the cheese and top it with remaining ½ cup enchilada sauce.

Cover it with foil and bake it on the middle rack for 20 minutes.

Sprinkle remaining cheese on the top and bake it uncovered for 10 more minutes or until the cheese has melted.

Take it out of the oven, garnish it with some coriander, olives, sweet corn kernels.
Serve hot.