Roast Vegetable Lasagne

 Ingredients

1 medium courgette cut into chunks
1 medium red and yellow pepper - deseeded and sliced
1 large carrot cut into chunks
1 medium leek  - sliced
6 medium tomatoes - quartered
1 garlic clove - chopped
2 tsp sesame oil
1 x 455g jar tomato pasta sauce
9 sheets no need to pre cook lasagne verdi
150g grated cheddar
salt and pepper for seasoning

Sauce

600ml milk
1/2 medium carrot, unpeeled
1/2 medium onion
8 peppercorns
4 cloves
1 tsp ground mace
1 bay leaf
30g plain white flour
2 tsp polyunsaturated margarine

Method

Preheat the oven to 200C (fan 180) or Gas Mark 6.
Place all the veg and garlic in a roasting pan, season and sprinkle with sesame oil.  Toss them together and roast them 30mins until the veg are tender and crispy around the edges.

Meanwhile make the bechamel sauce.

Heat the milk in a saucepan with the carrot and onion, peppercorns, cloves, mace and bay leaf.  Bring to the boil, then turn off the heat.  Leave for 15 mins before straining.

In a medium pan whisk together the flour, marg and a few tablespoons of the infused milk  to make a paste. Add the rest of the milk and turn on the heat.  Bring to the boil whisking continuously.  Turn down the heat.  Simmer for 5 mins until smooth and thick.  Season.

Combine the roast veg with the pasta sauce.  Use a third of the veg mix to cover the bottom of a dish.  Top with 3 sheets of lasagne, a third of the sauce and a handful of cheese.  Repeat the layers twice more, ending with the sauce and cheese on top.

Bake for 25 - 30 mins.