For Dough Flour 1 cup Eggs 1 no. Oil 1 tbsp. Salt 1/4 tsp. Vegetable Mixture Eggplant sliced 75 gms. Capsicum sliced 1 no. Mushroom sliced 1/2 cup Tomatoes blanched 2 nos. Onion chopped 1 no. Garlic crushed 4 cloves Pepper crushed 1/2 tsp. Zuchinni sliced 3/4 cup Cheese sauce 1 cup Oil 2 tbsps. Salt To taste

1. Sprinkle salt on sliced eggplant,leave aside for about half an hour, wash and drain well. 2. Heat oil in a pan, add chopped onion, crushed garlic and sliced capsicum, cook until onions are a little softened. 3. Add eggplant and cook for about 3-4 minutes, then stir in mushroom, sliced zucchini, roughly chopped blanched tomatoes and cook for about 2 minutes. 4. Season with salt, pepper, dried basil and keep aside. 5. Mix the flour and salt and make a well in the center. 6. Add 1 egg and 1 tbsp oil and mix to a bread crumb consistency. 7. Add 2 tbsps water and knead lightly for 5-10 mins. 8. Cover and rest the dough for 10 mins, then divide into 3 parts and roll out on a floured board into a 12"inch square. 9. Cut each square into 6" inch strips and cook in boiling salted water for 3 mins. 10.Drain the strips and put in cold water and keep aside. 11.Layer the lasagna sheets and vegetable mixture in a greased oven proof dish, ending with pasta as the top layer. 12. Pour the cheese sauce over and bake in a preheated oven for about 20 minutes.