Heat olive oil over medium-high heat in a paella pan (or a large sauté pan), add garlic, and fry for a few seconds until it smells delicious, add onion and fry until golden.
Add peas and red bell pepper. Cook for about 5 minutes until semi-soft.
Add the rest of the vegetables. Lower the heat and cook for about 10 minutes until the vegetables are almost ready.
Add rice, mix with the vegetables and cook for 2-3 minutes. Add boiling water, tomato paste, salt, saffron (together with its soaking water), and mix. Taste and add salt if necessary. Add the broken lasagna sheets, press them inside (so they don’t dry out).
Cook over medium-high heat, uncovered, for 10 minutes; Lower to low heat and cook for another 10 minutes; Remove from heat, cover the pan with a large kitchen towel and control yourself for another 10 minutes 😉