750 gm large sized eggplant (sliced length wise, soaked in salty water for 30 minutes, drained well)
350 gm onions (finely chopped)
5-6 carrots (cleaned, peeled, finely chopped)
1 kg spinach (stems removed, finely chopped)
1/2 kg fresh red tomatoes (skin removed, roughly chopped)
1 big cup tomato paste
2 heaped tbsp. ginger (grated)
10-12 garlic cloves (finely chopped)
100 gm button mushrooms (finely sliced)
8-10 small green chillies (roughly chopped)
1 big cup cabbage (shredded)
3-4 tbsp. vinegar
6 tbsp. soy sauce
1 tbsp. brown sugar
Salt, to taste
1 medium sized cup olive oil (optional: regular cooking oil)
500 gm dried instant lasagne sheets
1 big cup grated mozzarella cheese for topping
150 gm salted, softened butter
150 gm super-fine flour
1 litre milk
500 gm grated mozzarella cheese
Good pinch of nutmeg powder
1 tbsp. mixed herbs (optional: dry oregano)
1tbsp. garlic powder (optional: 4-6 finely chopped garlic cloves)
**(Use less salt than usual as butter and cheese already have high salt content)
Good pinch of freshly crushed black pepper
Brush the eggplant slices with olive oil and cook under a preheated grill (temp: 180˚C) until golden brown and keep aside.
Heat the remaining oil in a large heavy based pan. Add ginger, garlic and onion and keep stirring over low heat until onion is soft. Now add all remaining vegetables, mix well and cook covered over low heat until all vegetables are soft. (Take care not to burn it).
Then add salt, tomato paste, vinegar, brown sugar and soy sauce, mix well and keep stirring uncovered until all moisture evaporates and a good thick mixture is obtained. Remove from heat and set aside.
Method of cheese sauce:
Melt butter in a heavy based pan, add flour and garlic powder. Keep stirring over low heat until mixture is light golden. Now remove pan from the heat and gradually add milk into the mixture and mix well. Then return to low heat, add mixed herbs and nutmeg powder and bring to a boil, stirring constantly until the sauce boils and thickens. Now add cheese and keep stirring until sauce is smooth. Season with salt and pepper. Lightly grease a large shallow oven-proof dish and spread a thin layer of vegetables mixture then top with a layer of lasagne sheets.
Spread a few grilled eggplants, then build up with a thin layer of cheese sauce. Continue layering in a similar manner until all lasagne sheets and vegetable mixture has been used.
Finish with the cheese sauce and sprinkle the grated cheese on top; bake in preheated oven (temperature: 180˚C) for 40-50 minutes or until lasagne is cooked and the top is golden brown, and bubbling.
Leave the lasagne for 15 minutes before cutting.
Note: All vegetables must be fresh, cleaned and washed.
Serve with chilli garlic sauce if desired.

2 heaped tbsp. dessicated coconut
2 heaped tbsp. instant coconut cream powder
5-6 tbsp. brown sugar (optional: regular sugar)
150 gm super-fine flour (sifted)
Good pinch of cinnamon powder
1/2 tsp. baking powder
Good pinch of salt
Small amount of water to make batter
6-8 large ripe and firm bananas
Oil for deep frying
Place the first eight 8 ingredients in a large glass mixing bowl and whisk until smooth thick batter (like honey) is obtained. (Be careful not to make it runny). Leave this batter for 30 minutes in refrigerator. Now cut each banana into 3-4 thin slices lengthways. Prepare all bananas in the similar manner just before deep-frying.
Then fold banana slices into the batter and deep-fry in oil over medium heat until golden brown. Repeat the same with all banana slices. Drain well on absorbent paper for a while, then transfer into serving platter.
Serve warm at tea time.