Add olive oil in a wok or a wide pan.

Add the onion and garlic and saute it for 2-3 mins on high.

Add the chopped Vegetables and let them cook for 5 mins.

Depending on the type of vegetables add it in order. Eg. if using carrot, Brinjal (Aubergine) and spinach, add Carrots first let it cook for a 2-3 mins and then add Aubergine and lastly Spinach.

Add the Pasta sauce or Tomato Puree.

Add all the seasonings, salt, black pepper, red chilly flakes and let it cook on medium for 5-8 minutes until the vegetables are soft but not mushy.

Switch off and keep aside.

In a heavy bottom pan, before turning on the flame or the burner add in the Milk, cornflour, salt, oregano, crushed black pepper, butter and mix all.

Let this mixture now cook on slow flame stirring continuously.

Once the mixture starts boiling, let it cook for 1-2 minutes until the mix gets slightly thickened.

It will get thick eventually so do not bother much.

Depending on your Lasagna you need to either cook that in boiling water or one can use as is (depending on the instructions mentioned on the pack)

I still prefer to cook the Lasagna sheets in boiling water for 2-3 minutes as they become soft to cook. I once used it as is, and they were a bit dry and undone.

Once done, butter a rectangular tray around 9 * 5 inches wide

Layer a mixture of Vegetables in Tomato sauce

Add a layer of Cheese on top of this

Layer the Lasagna sheets on top of this.

Again layer a mix of Tomato sauce and cheese on this and then finish off with Lasagna sheet.

You should get roughly 3 layers of the same. Leave some half cup of cheese for the final layer.

The last top layer should be Lasagna sheets.

Add the white sauce on top of this and spread it across. the sheets.

Let it even drizzle down the dish by pushing the sheets a bit inside. (Just give them a gentle push on the sides)

Bake this in a preheated oven at 180 Deg C for 10 minutes.

Sprinkle the remaining half cup cheese on top of the last layer and bake again for 15 minutes.