Serving: 2 |Type: Snack/Dinner

Ingredients:

For Tomato Sauce:

Ingredients:

Chesses:

Method:

For Tomato sauce:

1. Take a pan heat with oil add crushed garlic sauté for a second, then add onion sauté for a minute.
2. Then add tomato, salt and red chili cook it until it gets thicken.
3. Now add mint paste mix it well then turn off the stove and keep it aside.

Method:

For Making Vegetables:

1. Take a pan heat with oil add all the vegetables one by one (add the hard vegetables first, e.g. beans, carrots, corn, peas, mushroom and end with spinach) sautéing each a few seconds before adding the next vegetable.
2. Then add salt and chili, mix well and keep it aside.
3. Meanwhile boil the pasta with water and strain the pasta, then rinse the pasta in the cold water. (It avoid sticking together)

Prepare the lasagna:

1.   Preheat the oven to 375˚F (200˚C).
2. Now get a small rectangular baking dish.
3. First place 2 spoons of tomato sauce.
4. The place two sheet or enough sheets to cover the tomato sauce.
5. Next spread ricotta cheese on top of the lasagna sheets.
6. Followed by the sautéed vegetable.
7. Then sprinkle on cheddar cheese.
8. Next place another set of lasagna sheets.
9. Followed by a layer of tomato sauce, sautéed vegetable and another sprinkle of cheddar cheese.
10. If you have more space, repeat the layers again, until you have reached the top of the dish.
11. End the layers by placing the pasta sheet and  liberal sprinkling of Mozzarella Chesses.
12. Place this in the preheated oven, for 20 minutes or until the cheese is melted and parts of it is golden, crispy and bubbling.
13. Then remove the lasagna from the oven and allow it to cool down for 10 minute.
14. Now it is ready to be served.

Note:

1. The quantities mentioned are for a very small size lasagna, it will only serve two adults or it can be served as an evening snack for four.