LASAGNE

INGREDIENT

• 2 Large red onions
• 2 Large carrots
• 2 Large courgettes 
• 2 Red bell peppers desedded
• 1 Medium aubergine
• 2 Yellow bell peppers deseeded
• 4 tbsp olive oil
• 2 tsp chopped fresh rosemarry
• 2 Garlic cloves crushed
• Salt and black pepper
• 400 gms chopped tomato
• 1tbsp tomato puree
• 6-7 dried lasagne sheets

METHOD

1. Preheat the oven at 220 C. Cut the onions into wedges and chop all the other vegetables into chunks.
2. In a roasting tin, mix the oil, rosemary, garlic with the vegetables and season. Roast it for 30 min, shaking the tin occasionally.
3. Gently warm through the tomatoes and tomato puree in a large sauce pan. Take the pan off the flame and carefully stir in the roasted vegetables. 
4. On low heat, melt the butter in the pan, Stir in the flour. Cook for 1 min. Whisk in the milk. Stir until thickened. Add half the cheese and season.
5. Set the oven at 190 C. Spoon in 1/3 portions of the vegetables into a lasagne dish and top with 3 lasagne sheets.
6. Add another 1/3 of the vegetables. Top with another layer of lasagne sheets. Pour over half the sauce, then the remaining vegetables.
7. Lay on the remaining lasagne sheets and drizzle over the sauce. sprinkle the cheese and bake for 35 mins or until the golden and bubbling.

Coupling it with some Garlic bread would enhance the flavour.