Preheat oven to 200°C. Roughly chop baby corns, button mushrooms, green zucchini, yellow squash and place in a baking tray. Chop 1 onion into large chunks and add.
Chop green, red and yellow capsicums and add. Drizzle 2 tbsps olive oil, salt, 1 tbsp chopped garlic, a little paprika powder, a few thyme sprigs, ¼ tsp crushed black peppercorns and mix.
Roast vegetables in the preheated oven at 200°C for 20 minutes. Set aside. Boil water with 1 tbsp olive oil in a deep non-stick pan.
Put lasagne sheets in the boiling water, reduce heat and cook for about 6-7 minutes. Heat 3 tbsps olive oil in a non-stick pan, add 1 tbsp garlic.
Chop the other onion and add along with tomatoes, paprika powder and salt and mix. Add tomato puree and simmer. Drain lasagne sheets and set aside on a plate to dry.
Add roasted vegetables to tomato sauce and mix. Heat another non-stick pan, pour cream, salt, cream cheese spread and mix till well blended. Take a baking bowl, drizzle remaining olive oil.
Place a lasagne sheet and spread roasted vegetables. Finely slice mozzarella cheese and place some slices over the vegetables.
Place another lasagne sheet and repeat the layers till all the vegetables and lasagne sheets are used up.
Pour cream cheese mixture over the top, place remaining mozzarella slices on top and bake in the preheated oven for 5 minutes or till the cheese melts. Serve hot.