Boil enough water in a broad pan for 8 lasagna sheets to boil. Add some salt and olive oil. Add Lasagna sheets to it and cook for 10-12 minutes. We do not want to over cook the sheets as they will be further cooked in oven.
Once the lasagna sheets are done, strain the water and keep the sheets aside separate from each other.
Heat some butter in a pan and add all purpose flour to it. Roast it for like 30 seconds and add milk. Stir constantly to make sure no lumps are formed.
Once the milk boils and the mixture starts getting thicker, add salt and pepper. boil for 2-3 minutes. Keep the white sauce aside.
Heat oil in a pan and add all the veggies along with salt and pepper. Cook covered for 4-5 minutes or until done. Cook uncovered to get rid of any water left. Add mozzarella, stir and switch off the flame.
Time to layer. Set the oven to 375F/180C. Take a oven safe dish lightly layer the base with red sauce. Top this up with lasagna sheets so entire area is covered. Try not to over lap the sheets. Next comes a layer white sauce followed with vegetables. Top this up with red sauce and cheese.
Again goes lasagna sheets, vegetables and white sauce, red sauce and more cheese. Continue till all the sheets are used up. Sprinkle some mixed herbs on the top.
Bake the tray for 30-35 mins. Lasagna is ready, hot and yummy!
For Red sauce, please refer to our post Red Sauce. This is a simple multipurpose Italian sauce that gives a great flavor to this lasagna. Alternatively, you can use store bought sauce of your choice as well.
You can play with what vegetables you wish to use and add/remove from the list accordingly. You can amp up the flavor with mushrooms, bell peppers and even boiled kidney beans.
Do not go over board with salt at any point. Salt is present in almost all the layers so moderate amount in each layer will bring out the required flavor.
You can add a layer of mixed herbs in between the layers too if you prefer.