Mix flour and salt. Add eggs in it and combine it very well with the flour.

Add a little water at a te and make semi stiff dough. Knead till the dough feels smooth. Wrap it in a cling / put it in a plastic bag or in an airtight container. Refrigerate it for 15 min.

Sprinkle some dry flour on a flat surface and knead the dough for 2 min or till it is smooth. Make 15 equal sized balls from it. Each ball will be the size of a big marble. This size was good for 20cm X 20cm sheets. You can adjust size as per your tray size and shape. However, it is not easy to roll a thin rotli that is too big to manage.

Make extremely thin rotli (as much as is possible to roll) using dusting as and when required. You can roll it in any shape depending on your tray so long as it is very thin.

Trim it to your desired shape and size.

How to use ?: Fill up a wide pan till 3/4 level. When it comes to a rolling boil, place the dry sheet very gently into the water. Let it cook for 2 min. Gently flip it over and cook for another two minutes. HOW TO FLIP?: I placed a ruler right under the sheet, supported it with a tongue on the top surface, lifted the ruler up while pushing the bottom of the sheet inwardly with the tongue and then flipped it. You can use a rolling pin instead of a ruler.

The sheet will look lighter once it gets cooked. Lift the cooked sheet with the ruler again and place it on a cloth using the same technique as to flip. This way the access water from the sheet. Ensure that you lay the sheet flat, straightening any bent part. If not done so, the bent part will tightly stick and will be impossible to straighten without breaking it. In a minute or two the sheet will be ready to use. Similarly cook all the sheets one at a time.

Do not keep the cooked sheets on a cloth for a longer time otherwise they'll stick to the cloth. They can rest in a plate while waiting to be used.

Layer them up with the veggies, sauce and the cheese; bake and the lasagne is ready!

Instant use: Prepare sheets as mentioned till step 5 and dust them with flour on both the sides. Place them on a cloth or in tray right under the fan. Put them to dry as you roll. Flip the previous sheets for even drying when you go to place a new one. When you start cooking the sheets, start with the very first one that you had rolled as it must be dry by then.

Start layering up in the baking pan as a sheet gets ready and while the other is getting cooked simultaneously. This way, a lot of time will be saved.

How to store? : Prepare and dry sheets as mentioned in the steps 1-6. Place a dry sheet in an airtight container, dust it with some dry flour. Place a butter paper on it followed by another sheet. Repeat this process till the last sheet. Close the container and transfer it to the freezer or refrigerator depending on how long you want to keep it. They can stay fresh for upto a week in a refrigerator. Bring them to room temperature before use.