Bring plenty of water to a boil in a largenon stick pan and stir in1tbsp oil. Add the lasagne sheets and cook till al dente (cooked, but still firm to the bite). Drain well, apply 1tbspoil and set aside to cool.
Heat olive oil in a non stick pan, add onions and sauté till golden. Add pav bhaji masala and tomatoes and mix well. Add a little water and cook till tomatoes turn pulpy.
Add green peas, cauliflower, capsicum and salt and cook till the vegetables are soft.
Preheat oven at 180°C.Line an ovenproof dish with 2 lasagne sheets.
Add tomato puree, potatoes and a little water to the pan and mix well with a hand blender so that all the vegetables are coarsely mashed.
Spread some of these pav bhaji over the lasagne sheets and keep 2 more lasagne sheets over the bhaji. Spread some mozzarella cheese and cover with 2 more sheets.
Spread some more of bhaji and keep 2 more sheets over it. Spread the remaining bhaji and sprinkle the remaining cheese over it.
Bake in the preheated oven for 15-20 minutes.