Vegetable Lasagne

Ingredients

Olive oil
1 onion - diced
2 cloves garlic - crushed
1 carrot - diced
1 green pepper - diced
1 red pepper - diced
1 yellow pepper - diced
1 courgette - diced
5 or 7 chestnut mushrooms - diced
1 can chopped tomatoes
1 tbsp tomato puree
1 handful torn basil
(1 bag quorn mince - optional)
Seasoning

Butter/marg
Plain flour
Mustard powder
Milk
Grated cheese (veggie parmesan or mature cheddar or both!)
Seasoning

Lasagne sheets (I like the green ones)

Method

Heat the oil in a large saucepan. Soften the onion and garlic then add the veg in order of recipe list, letting it cook a bit before you add the next. (I cut the next veg and by then it is usually ready). Add the quorn last if using it.  Add the tomatoes, puree, basil and seasoning.  Bring to the boil and simmer.

While it simmers, melt the butter  in a small pan.  Add flour and mustard powder to make a roux and allow to cook gently.  Very gradually work in the milk, stirring each splash in thoroughly.  Season.

In a shallow, preferably rectangular dish, layer the tomato mixture and lasagne sheets, making the tomato layer as thin as you can.  Once you have run out of tomato mix, top with white sauce.  Cover this layer with the grated cheese.

Bake in the oven at 180C for about 45 mins.

Serve with salad.