Roasted Vegetable Lasagna

4 standard portions

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Ingredients

• 1 Red onion (diced)
• 0.5 small Butternut squash (peeled and diced)
• 1 Courgette (zucchini) (diced)
• 0.5 head Cauliflower (small; chopped in to small pieces)
• 0.5 head Broccoli (small; chopped in to small pieces)
• 4 Bell peppers (mixed in colours, cut in to chunks)
• 4 portion Tomato pasta sauce
• 6 Fresh lasagna sheets (pre-boiled)
• 100 g Cheddar cheese
• 40 g Mozzarella (shredded)
• 1 tbsp Olive oil
• 500 ml Whole milk
• 50 g Plain flour
• 50 g Butter
• 1 pinch Fine sea salt and ground black pepper

Method

1. Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
2. Chop 1 Red onion, 0.5 small Butternut squash, 1 Courgette (zucchini), 0.5 head Cauliflower, 0.5 head Broccoli and 4 Bell peppers and spread them evenly over a large baking sheet. Drizzle with 1 tbsp Olive oil.
3. Mix well and roast in the oven for 35-40 minutes.
4. Add 4 portion Tomato pasta sauce and mix well.
5. Put 500 ml Whole milk, 50 g Plain flour and 50 g Butter into a sauce pan over a medium heat and whisk until the butter melts and the sauce is thickened and then season with 1 pinch Sea salt and black pepper.
6. Spread half the vegetable and sauce over the bottom of a large baking dish.
7. Lay half of the 6 Fresh lasagna sheets over the vegetables and then some of the white sauce. Repeat with another layer of vegetables and lasagna sheets.
8. Spread the rest of the white sauce evenly over the lasagna sheets.
9. Cover with 100 g Cheddar cheese and 40 g Mozzarella.
10. Put in the oven for 35 minutes.