Melt butter in a pan and make it slightly hot, once it’s hot add crushed garlic and saute for few seconds on medium flame.
Add chopped onions and saute on medium flame till it becomes translucent.
Add chopped French beans, carrot, baby corns and saute on high flame for 2-3 minutes.
Add chopped capsicum, red bell pepper, yellow bell pepper, sweet corn kernels, mushrooms and saute for 2-3 minutes on high flame.
Add chopped spinach, basil leaves and cook for a minute.
Add tomato puree (blanch tomato and grind it to make puree), red chilly powder, salt, sugar, oregano (use after rubbing between your palms for better flavour) and mix everything well and cook till it dries out.
Switch off the flame and keep the filling aside to cool down for some time. veg filling/ stuffing is ready.
To make white sauce:
Melt butter in a pan.
Add flour and saute for a minute on medium flame, do not cook too much.
Now gradually add milk and keep on stirring continuously to avoid lumps.
Add black pepper, oregano, salt and basil leaves and stir continuously till the sauce becomes thick.
White sauce is ready. Keep aside.
To boil pasta, put water in a pan, add salt and oil, bring it to boil.
Add lasagna sheets/ pasta sheets one by one and boil them for a minute from both the sides.
Once cooked take them out on a dry napkin to remove extra moisture.
Brush the sheets with oil before keeping another cooked pasta sheets onto it to avoid sticking.
Let’s start making lasagna:
Take a baking tray/ oven proof bowl and spread some pizza pasta sauce at the bottom.
Now place pasta sheets and then spread veg filling over it.
Now pour white sauce over veg filling and spread some grated mozzarella cheese over white sauce layer. Now again place pasta sheets, pizza pasta sauce, veg filling, sauce and cheese.
Repeat the layers.
Finish with final layer of pasta, veg filling, white sauce and cheese.
Garnish it with some chopped olives.
Keep lasagna in a pre-heated oven and bake at 180 degrees for 15-20 minutes or till cheese melts and get golden brown.