Method

1. Boil lasagna in salted water for 5-7 minutes or till al dente, drain and cool keep it aside
   
2. Heat oil in pan sauté garlic and onions till translucent, 
3. add the rest of the vegetables add some water cook for few minute make it dry Adjust seasoning 
4. spread tomato sauce on plate then place lasagna sheet over the tomato sauce,  then vegetables coat with béchamel sauce again pasta sheet and then vegetable again tomato sauce then cover with lasagna sheet Coat with béchamel sauce and grated Parmesan cheese and mozzarella cheese.
5. Gratin ate the paste in an oven or salamander until golden brown.