M E T H O D :
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.