ROASTED VEGETABLE LASAGNE

Serves 4

Ingredients:
1 red onion
2 cloves of garlic
1 red pepper
1 yellow pepper
1 aubergine
1 courgette
250g mushrooms
1 tin (400g) chopped tomatoes
1 handful fresh herbs (2 tsp Italian Seasoning)
1 tbsp tomato puree
1tbsp olive oil
6-8 sheets lasagne
Cooking spray
300ml skimmed milk
75g mature cheddar (grated)
50g low fat margarine
50g plain flour
Black pepper

How to: 

• Spray a large pan with cooking spray and fry off the onions and garlic
• Chop the peppers, aubergine, courgette and mushrooms and place in a roasting tin.
• Drizzle with the olive oil and roast on Gas Mark 6 (200°C) for 15 minutes
• Remove from the oven and stir then return to the heat for a further 10 minutes.
• Put the roasted vegetables in the pan with the onions and garlic and add the tomatoes, tomato puree and herbs
• Heat gently over a low heat for 10 minutes, stirring occasionally
• In a separate pan gently heat the low fat margarine
• Stir in the plain flour until and mix into a smooth paste
• Remove from the heat and add the milk a bit at a time, stirring constantly to avoid lumps
• Return to the heat and bring to the boil continuously
• Once boiled reduce the heat and add 50g cheddar and stir until it has blended in.
• In an oven-proof plan place a layer of vegetables, followed by a layer of lasagne then the white sauce and repeat.
• Sprinkle with the remaining cheese and cook for 40 minutes on Gas Mark 4 (180°C)