Lasagne Vege

Roast Veges

• 1 yellow pepper
• 1 red pepper
• 2 red onions
• 1 courgette
• 2 aubergines
• 1 bulb of fennel
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons salt

Tomato Sauce

• 1 onion
• 1 bulb of garlic
• 2 tablespoons oil
• 3 x 400g tins of chopped tomato
• 2 bay leaves
• Leaves from a few sprigs of fresh thyme or 2 teaspoons dried thyme (optional)
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 8 sun-dried tomatoes

Beshmal

• 800ml milk
• 100g butter or 80ml sunflower
• 80g plain white or spelt flour
• 50g Cheddar cheese
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

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1. Heat oven to 200 degrees. Chop all veges into bite size pieces. Mix in bowl with olive oil, balsamic and little salt and pepper. Mix about then roast on two trays.
2. Peel and finely chop onion, but in large pan on medium heat with olive oil. Lower heat and cook onions for ten minutes, stirring occasionally. Add bay leaves and thyme. 1 min later, add tinned tomatoes, salt blacked pepper and sun dried tomaties if you have them. Bring to boil then reduce to simmer.
3. Remove veges from oven. If available, blitz tomatoe sauce with some beater thing before adding veges.
4. Heat butter in one pan and milk in another, both on medium low heat. (different pan for milk is just to heat it up to save time). Add flour to melted butter, whisk in. Add salt, black pepper and some nutmeg. Add milk slowly to mixture and whisk. Should be thick and creamy. Take of heat and add as much or little chedder as you like.
5. Layering: thin layer beshmal. (approx 1/5 sauce) 1 layer lasagna. Layer of tomato and vege sauce. 1 layer lasagna. Layer beshmal, sprinkle cheese on. 2nd half of tomato and vege sauce. Lasagna sheet layer. Rest of beshmal with grated cheese on top. Bake for unknown time, I guess 15 or 20 minutes.