- 150g (6oz) lasagne sheets
- 2 red onions diced
- I red pepper chopped
- 1 yellow pepper chopped
- I aubergine chopped
- 2 courgettes chopped
- 2 garlic cloves finely chopped
- 1 tbsp oil
- 400g can tomatoes
- 1tbs tomato puree
- Pinch of mixed herbs
- 25g (1oz) butter or margarine
- 25g (1oz) plain flour
- 250ml (1/2 pint) milk
- 100g (4oz) cheese, Pinch of grated nutmeg
Preheat oven to 190C or Gas mark 5
Place chopped vegetables on a baking tray and roast in the oven until lightly browned.
Fry onion and garlic until softened, add roasted vegetables, stir in tomatoes, puree and herbs. Simmer for 10 minutes.
Make sauce: Melt butter and stir in flour to form paste. Add milk gradually, stirring constantly until mixture thickens. Simmer for 5 minutes and add grated cheese.
Put layer of tomato and vegetable sauce on bottom of dish. Place layer of lasagne on top. Spread some cheese sauce over lasagne. Continue adding layers, finishing with cheese sauce.
Sprinkle grated cheese on top and ad a little grated nutmeg (optional)
Bake for 30-40 mins until golden brown.
Serve with a green salad.