Thinly slice all vegetables.

Put oil in a pot and add all vegetables (mushrooms, baby marrow, patty pans, onion, tomato) and spices (ground cumin, ground coriander, chilli powder, salt, turmeric) and leave to cook on medium heat. This should take approximately 30minutes. You will know that the vegetables are cooked when all the water from the veggies has been evaporated

When vegetables are done, remove from heat and allow to cool.

Make white sauce - melt butter in a pot and add flour to make a paste.

When a paste has formed, add the milk, salt, pepper and mixed herbs. Whisk until there are no lumps and the sauce begins to thicken. If it does not thicken, add an extra tablespoon of flour and whisk until the sauce is thick.

Grease your casserole dish with olive oil and then with a layer of lasagne sheets to cover the bottom.

Thereafter put a layer of the vegetable followed by a thick layer of sauce and repeat until the cooked vegetable is finished.

When the vegetable is finished, put another layer of lasagne sheets, followed by the remainder of the sauce and cover with grated cheese.

Sprinkle with mixed herbs and rosemary

Cover with foil.

Place in a preheated oven - 180 degrees - and bake for about 30-45minutes until the lasagne sheets are cooked.