Vegetable Lasagne

Makes 4 Large Servings

Ingredients:

Splash of Olive Oil

1 Medium Onion

1 Clove of Garlic

1 Courgette

4 Large Mushrooms

1 Red Pepper

1kg Tomatoes

8 Lasagne Sheets

40g Butter

20g Plain Flour

425ml Milk

100g Double Gloucester Cheese (or you could use cheddar)

1/2 Ball of Mozzarella

Fresh Basil Leaves (Handful)

Sprig of Thyme

Salt and Pepper

Method:

Preheat your oven to 200c (180c for fan assisted ovens) Heat up a large pan on a low heat and add a little olive oil. Roughly chop the tomatoes and thyme leaves, finely chop the onion and garlic then add to the pan along with a little salt and pepper and cook for 30-35 minutes stirring occasionally.

While the tomatoes are cooking you can make the cheese sauce, first put the flour, butter and milk into a pan and then gradually bring it up o a simmer while whisking constantly. Once simmering continue to whisk for at least 5 minutes, this will cook out the flour and the sauce should thicken. Remove the pan from the heat when you are happy with the thickness and then add most of the double Gloucester cheese (saving some for sprinkling on top).

Now you can chop up all of your vegetables into bitesize pieces and add them to finished tomato sauce and cook for 5 minutes.

Next you want to spread half of the tomato and vegetable mixture onto the bottom of your dish, cover with 4 lasagne sheets and then repeat. Finishing off with your cheese sauce over the top and finally sprinkling the rest of your cheese and tearing over the mozzarella.