1. Make sure that the lasagna sheets are covered at all times and do not dry out, else after baking, the sheets would turn crisp and won’t remain soft.
4. You can use canned tomatoes instead of fresh ones.
5. I ran out of mozzarella cheese when I came to the top layer, so used some processed cheese on top to finish it off.
6. For Eggless pasta dough, just replace the eggs with 50 ml or 1/4 cup of vegetable/olive oil and some little water to make the dough.