Veg lasagna with pumpkin and beetroot

My daughter's elation at the creamy penne and her eagerness to polish off all vegetables in it (as long as it is in the white sauce) gave me a revelation. Why not add more and/or different veggies in the creamy sauce ;-) And such thoughts spurred me to make lasagna with beetroot, pumpkin, beans, green and red capsicum.

The constituents..

Lasagna - 4 or 5 sheets

Water

Olive oil, extra virgin - 3 tsps

Green chili - 1

Garlic - 5 or 6 cloves

Tomato, chopped - 1

Beetroot, diced - 1/2 cup

Pumpkin, diced - 1 cup

Green capsicum, diced - 1

Red capsicum, diced - 1

Broad beans, chopped - 1/2 cup

Oregano - 1 tsp

Rosemary - 1 tsp

Garlic powder - 1 tsp

Salt - 1/2 tsp

Pepper - 1/2 tsp

Cream - 100 ml

The approach..

Boil lasagna sheets in water with a pinch of salt and a drop of oil, until al dente. Drain excess water.

Warm up a saucepan and add oil. When the oil heats up, add minced chili and garlic. Sautee for 2 or 3 minutes. Add all the vegetables. Sautee for 5 or 6 minutes. Add salt and spices. Stir. Add cream, stir to combine on low heat. Platter by placing alternate layers of lasagna and creamy vegetables.