Vegetable Lasagna Recipe (Italian food):

I have kept things simple with onion, zucchini, yellow and red bell papers,
Mushrooms, garlic, basil, parsley with white sauce and pesto sauce, Cheese.
The recipe is adaptable — you can choose to add your favorite vegetables.
Just keep the proportions similar — 8 to 10 cups of chopped vegetables should do it.

Ingredients: 

8 lasagna Sheets
2 tablespoons extra-virgin olive oil
1 cup (140 grams) chopped onion (1 large onion)
3 garlic cloves , minced
1 to 2 teaspoon crushed red pepper flakes
2 medium zucchinis, cut into 1/2-inch pieces
8 to 10 mushrooms, cut into 1/2-inch pieces (500 grams or 4 cups)
1 roasted red peppers, cut into 1/2-inch pieces
1 roasted yellow peppers, cut into 1/2-inch pieces
1 can crushed tomatoes or tomato puree
Generous handful fresh basil leaves, parsley chopped
1 big bowl of white sauce
8 ounces (227 grams) low-moisture whole-milk mozzarella cheese , shredded
2 ounces 1 cup Parmesan cheese
Salt and freshly ground black pepper to taste

Method:

Heat Oven and Prepare Baking Dish
Preheat oven to 190 degrees C.
Lightly oil or spray 13-inch by 9-inch baking dish with non-stick cooking spray.
Now boil the water in add one spoon of oil and pinch of salt in it and add the lasagna sheets in hot water .
Heat the oil in a pan, then add the garlic, ginger, onion; saute for 4-5 mins.
Add the  Zucchinis and peppers and saute for 3-4 minutes, constantly tossing them.
Next, add the mushrooms, tomatoes, tomato puree, oregano,basil, parsley and seasoning.
Allow it to boil, reduce the heat to simmer, cover and cook for 10 minutes.

For the white sauce:
Melt the butter in a saucepan, add the flour (maida) and stir over a medium heat until it comes away from saucepan and forms a ball.
Remove the saucepan from the heat and slowly pour in the milk,
return to a medium heat and bring to the boil, stirring constantly (very important).
Add the cheese and stir until melted. Season to taste.

For the decoration:
Pour a third of the cheese sauce into the base of a large oven-proof baking dish.
Cover with a third of the pasta, then half the vegetable mixture.
Repeat layers using the vegetables and pasta.
Finish by covering the top with the remaining sauce, making sure all pasta is covered.
Sprinkle the Parmesan cheese over the top. Bake for 40-45 mins, or until the top is golden brown.