1 cup sliced eggplants
1 cup slices zucchini
1 cup chopped tomatoes
3/4 cup tomato ketchup
1/2 cup chopped onion
1 tea spn chopped garlic
1/4 cup ricotta cheese
1 tbl spn all purpose flour
3/4 cup milk
1 cup parmesan cheese
1 tbl spn butter
Heat olive oil, add garlic and onion. When onion turns translucent, add eggplant, zucchini and cook on a low flame till they are little soft. Now add tomatoes, salt and cook till the tomatoes are slightly soft. Pour tomato ketchup, salt, pepper, Italian seasoning and mix well. Switch off the heat after 2-3mins.
In a separate pan, heat butter and add all purpose flour, keep mixing to avoid lumps. Add milk and mix. When the milk boils, add 1/2 cup parmesan cheese, salt and mix well till the cheese melts and sauce thickens.
In a rectangular baking pan, line up aluminum foil.
Cover the base with lasagna sheets. (Follow the instructions on the packet. Since I used oven ready sheets, I did not cook them before baking).
Pour a layer of red sauce. Arrange some pieces of ricotta cheese and then pour white sauce on top.
Repeat this (sheets-red sauce-cheese-white sauce)till all the sauce is evenly distributed.
On the top, cover with lasagna sheets.
Pour remaining white sauce on top. Spread some parmesan cheese.
Cover tightly with aluminum foil. (if this step becomes loose, the sheets fall apart when you take it out).
Now bake in oven (along with foil) for around 45mins to 1hr at 350F.
Check if the sheets have become soft.