1. Heat butter.

2. Add flour and stir until it is slightly brown.

3. Add milk little by little and every time whisk it to incorporate into the flour.

4. When the mixture is creamy and smooth, add the remaining milk and keep on whisking until it comes to boil.

5. Add grated cheese and remove from flame.

6. Whisk until the cheese has melted and the sauce is smooth.

7. Keep it aside.

1. Heat oil and add garlic and onions.

2. Saute until onions turn golden.

3. Add carrot, capsicum and mix well.

4. Add mushroom and dhal and mix.

5. Blanch and peel tomatoes. Grind to a fine paste.

6. Add this to the mushrooms along with salt, pepper powder, tomato ketchup and coriander leaves.

7. Add enough water, cover and cook until the dhal is half cooked.

8. Add in the chopped spinach and mix well.

9. Cook until completely done. Remove from flame and allow it to cool.

1. Butter a baking dish. I used a 7" * 7" square tin. I also used a regular loaf tin for another one.

2. cover the bottom with the mushroom spinach sauce.

3. Cover it with the pasta sheets.

4. Now add a layer of white sauce and grated cheese.

5. Repeat these 4 layers two more times.

6. Preheat oven to 170C.

7. Bake Lasagna for 30 minutes.

8. Remove from oven, slice it up and serve hot.