For red sauce:

Ingredients:
\u00b7 Olive oil 2 tbsp
\u00b7 Onion 1 nos. medium sized (chopped)
\u00b7 Garlic 1 tbsp (chopped)
\u00b7 Kashmiri red chilli powder 1 tsp
\u00b7 Tomato puree 2 cups (fresh)
\u00b7 Tomato puree 200gm (market bought)
\u00b7 Salt to taste
\u00b7 Chilli flakes 1 tbsp
\u00b7 Oregano 1 tsp
\u00b7 Sugar 1 pinch
\u00b7 Black pepper 1 pinch
\u00b7 Basil leaves 10-12 leaves

Method:
\u00b7 Set a pan on high heat & add the olive oil & let it heat nicely.
\u00b7 Further add onions & garlic, stir & cook on medium flame for 2-3 minutes until the onions turn translucent.
\u00b7 Now add kashmiri red chilli powder & stir it lightly then add tomato purees, salt, chilli flakes, oregano, sugar & black pepper, stir everything well, cover & cook on low flame for 10-12 minutes.
\u00b7 Further add the basil leaves by tearing then with your hands & stir well.
\u00b7 Your red sauce is ready.

For white sauce:

Ingredients:
\u00b7 Butter 30gm
\u00b7 Refined flour 30gm
\u00b7 Milk 400gm
\u00b7 Salt to taste
\u00b7 Nutmeg 1 pinch

Method:
\u00b7 Set a pan on high heat, add the butter into it & let it melt completely, then add the flour & stir it well with the spatula & make sure you lower the flame & cook for 2-3 minutes, the texture of it will change from doughy to sandy.
\u00b7 Further add the milk in 3 batches while continuously whisky it, it should be lump free, cook until the sauce thickens & becomes smooth.
\u00b7 Now add salt to taste & nutmeg, stir well.
\u00b7 Your white sauce is ready.

Sauteed veggies:

Ingredients:
\u00b7 Olive oil 2 tbsp
\u00b7 Garlic 1 tbsp
\u00b7 Carrot 1\/3 cup (diced)
\u00b7 Zucchini 1\/3 cup (diced)
\u00b7 Mushroom 1\/3 cup (chopped)
\u00b7 Yellow bell pepper \u00bc cup (diced)
\u00b7 Green bell pepper \u00bc cup (diced)
\u00b7 Red bell pepper \u00bc cup (diced)
\u00b7 Corn kernels \u00bc cup
\u00b7 Broccoli \u00bc cup (blanched)
\u00b7 Sugar 1 pinch
\u00b7 Oregano 1 tsp
\u00b7 Chilli flakes 1 tsp
\u00b7 Salt to taste
\u00b7 Black pepper 1 pinch

Method:
\u00b7 Set a pan on high heat & olive olive, let it heat well & then add garlic, stir & cook for 1-2 minutes on medium flame.
\u00b7 Further add carrots & zucchini, stir well & cook on medium flame for 1-2 minutes.
\u00b7 Now add all the remaining vegetables & ingredients, stir well & cook for 1-2 minutes.
\u00b7 Your sauteed veggies are ready.

For lasagna sheets:

Ingredients:
\u00b7 Refined flour 200gm
\u00b7 Salt 1\/4 tsp
\u00b7 Water 100-110 ml

Method:
\u00b7 In a large bowl add the refined flour along with the remaining ingredients & add water in batches to make a semi-tough dough.
\u00b7 Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes.
\u00b7 After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again.
\u00b7 Once the dough has rested divide it into 4 equal parts & form them into roundels.
\u00b7 Further, place the roundel onto a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin.
\u00b7 Once you have rolled it out, trim the edges using a knife to form a large rectangle, dive the rectangle into smaller, equal sized rectangles.
\u00b7 Your lasagna sheets are ready.

To make the makeshift oven:
\u00b7 Take a large handi & spread ample amount of salt in it, place a small ring mold or cookie cutter & cover the handi, set it on high flame & let it preheat for 10-15 minutes at least.

Layering & baking of lasagna:
\u00b7 Red sauce (very thin layer)
\u00b7 Lasagna sheets
\u00b7 Red sauce
\u00b7 Sauteed veggies
\u00b7 White sauce
\u00b7 Mozzarella cheese
\u00b7 Parmesan cheese
\u00b7 Lasagna sheets
\u00b7 Repeat the same layering process 4-5 times or until your baking tray fills, you should at least have 4-6 layers.
\u00b7 Bake for 30-45 minutes in the makeshift oven. (30-35 minutes at 180 C in an oven)