Vegetable lasagne

• 2 tbsp olive oil
• 1 onion (chopped)
• 2 cloves garlic (crushed)
• 1 courgette (diced)
• 2 peppers (any colour, diced)
• 250 g mushrooms (sliced)
• 2 × 400g tin chopped tomatoes
• 1 tbsp tomato puree
• 50 g butter
• 50 g plain flour
• 600 ml milk
• 150 g cheddar (grated)
• 250 g lasagne sheets
• salt and black pepper (to taste)

Method

1. 1Heat the oil in a large pan and cook the onion for 4 to 5 minutes, then add the garlic, courgette, peppers and mushrooms and cook for 8 to 10 minutes until soft.
2. 2Stir in the chopped tomatoes and tomato puree, season well and simmer for 10 minutes, then set aside.
3. 3For the cheese sauce, melt the butter in another pan, stir in the flour and cook for a minute, then gradually whisk in the milk until smooth and thickened. Stir in most of the cheese and season.
4. 4Heat the oven to 180C fan. Spread a little vegetable sauce in the base of a large ovenproof dish, then layer up sauce, lasagne sheets and cheese sauce, finishing with cheese sauce on top.
5. 5Scatter over the reserved cheese and bake for 35 to 40 minutes until golden and bubbling and the pasta is tender.
6. 6Leave to stand for 10 minutes before cutting into portions.