Vegetable Lasagna with Tomato and Cream Sauce

In a pan heat oil and butter and saute chopped garlic.

Now add carrot, capsicum, sweet corn, chopped tomatoes, salt, black pepper, oregano and crushed red chillies. Also add 1 cup of water, cover and let it simmer.

When the vegetables become tender, drain the water. Stir in tomato ketchup and lemon juice; turn off the stove.

Then grease a tray and layer first the lasagna sheets, prepared vegetables, ½ cup cream, cheddar cheese and mozzarella cheese repeat this process .

Sprinkle with the remaining vegetables and cheese. Bake the lasagna in a oven at 180c for 20 minutes.

Dish out, sprinkle basil leaves and serve.