Vegetable Lasagna

INGREDIENTS
Oven Temp: 350F-180 C
500 gm vegetables-cooked
2 cups tomato puree
1 Tbsp garlic paste
Salt and sugar to taste
1 Tbsp chilli powder or to taste
1 Tbsp oregano and basil
2 Tbsp olive oil
1 cup butter
1 cup refined flour
3 cups milk
Lasagne sheets
1 cup mozarella + Cheddar Cheese-grated
8" Square oven-proof serving dish, greased

METHOD
Heat olive oil and saute garlic till slightly colored.
Add the tomato puree, salt, sugar, chilli powder, oregano, basil and simmer for a couple of minutes.
Heat butter and lightly brown flour in it. Then add milk, bring to a boil and simmer.
Make up the Lasagne. Mix together the vegetables with 1 1/2 cup of tomato sauce, and 2 cups of white sauce.
Spread a little tomato puree over the base of the dish.
Line the dish with a layer of the lasagne strips and spread a thin layer of vegetable mixture over it, then sprinkle some grated cheese.
Repeat these layers, till you have at least 5 such layers.
Cover the last layer with the white sauce and then dribble some tomato sauce over.
Sprinkle some cheese and bake in a pre-heated oven for 25-30 minutes.