In a pan, add oil, butter and garlic cloves. Sauté for a minute.

Then add chopped onion and sauté till onion become translucent.

Now add chopped carrot, capsicum, tomatoes, potatoes, corn kernels and salt. Mix well.

Cover and cook vegetables for 3-4 minutes or till they become slightly soft.

Then add red chilli flakes and oregano.

Mix well and keep it aside.

Set a saucepan on low heat, add oil, garlic, and onions, cook until onions are translucent.

Add Kashmiri red chilli powder and cook briefly on low flame for 10-15 seconds.

Now, add the tomato purée and mix well.

Then add tomato ketchup, oregano, red chilli flakes, salt, and black pepper. stir well and cook on medium-high heat, cover and cook for 10 minutes

Homemade red sauce is ready

keep it aside to be used later in the roti lasagna.

Set a pan on medium-low heat, add butter and let it melt, add the flour and cook the flour for 2-3 minutes, remember not to burn the flour or change the color to brown, keep it light brown.

Further, add milk in 3 batches and make sure to whisk well while adding milk to make a lump-free sauce.

Further, add salt to taste, a pinch of black pepper powder and oregano, and stir well.

Now add processed cheese and stir well until the cheese melts. The white sauce is ready.

Apply some oil to the base of the pan, and spread red sauce on it.

Place roti on it, further spread red sauce pasta and stir-fried veggies, spread a layer of white sauce and grate some cheese, layer it with roti, and repeat the layering process until there are two layers formed.

On the top grate processed cheese. Place tawa on gas, cover, and cook lasagna on low flame for 10-15 minutes.

Roti lasagna is ready, cut into squares and serve immediately.