For Lasagna Sheets Dough

1. In a bowl, take flour and add salt to it. Add in the oil as well and mix it.
2. Now start adding water in batches to make a soft dough. Knead for 5 minutes.
3. Cover and rest the dough for 20-25 minutes.
4. After resting, knead a little to make a smooth dough. Divide the dough into four equal parts.
5. Take 1 part and keep others covered. Now dust flour on the working surface and start rolling the ball into a thin sheet until translucent.
6. Cut two even rectangular sheets from this. Repeat the process with the other three parts as well. You will get 8-9 sheets.
7. Now dust a baking tray with flour and place lasagna sheets on it. Dust more flour over the sheets and keep them to rest overnight
8. To cook the sheets the next day, boil water in a saucepan. Once the water starts boiling, put the sheets (a few at a time) and boil for 2-3 minutes. Remove from water once cooked.

For Pesto Sauce

1. In a blender jar, take fresh basil leaves and garlic and give it a coarse blend.
2. Now add Salt, pepper, and olive oil and blend it till a smooth paste is formed.
3. Lastly, add parmesan cheese, walnuts, and lemon juice and blend it for 5-6 seconds until smooth.

For White Sauce

1. In a saucepan, take milk along with onion studded with clove and bay leaf. Let the milk boil. Now remove it from heat and keep it aside.
2. In another saucepan, take butter and melt it. Add flour and mix.
3. Now add strained milk to the roux and mix.
4. Combine it well, making sure no lumps are left. Cook till the sauce thickens.
5. Add in the salt and pepper for seasoning.

For Veggie Filling

1. Chop all the veggies into cubes.
2. In a saucepan, take oil and heat. Add in the garlic and sauté.
3. Now, add in all three bell peppers and cook for a minute. Next, add in the remaining veggies and sauté.
4. Lastly, season the veggies with salt, pepper, and rosemary.
5. Mix the veggies with the white sauce made earlier.

For Assembly 

1. Take a glass square dish that is safe for baking.
2. Put a layer of pesto sauce in the dish first, followed by 2 or 3 lasagna sheets covering the sauce.
3. Now again, spread pesto sauce over the sheets. Spread the white sauce and veggie mixture and put some cheese over this.
4. Place lasagna sheets and repeat the same process.
5. In the top layer, cover the top with a veggie-white sauce mixture and a layer of mozzarella cheese.
6. Bake the lasagna in a preheated oven at 200°C (OTG MODE: upper rod + lower rod + fan) for 25-30 minutes or until the top turns golden brown.
7. Garnish the dish with cherry tomatoes and basil leaves once baked.