Roasted Vegetable Lasagne

Serves 4 people

Ingredients

2½ tbsp Flour 

0.67 litre Milk 

¼ tsp Nutmeg 

133g Cheddar Cheese grated 

Salt and Pepper 

1 Courgettes chopped 

1 Peppers chopped 

1 Carrots peeled and chopped 

133g Mushrooms chopped 

1 tbsp Olive Oil 

6-8 Lasagne Sheets 

100 g Mozzarella 

Method

Heat the oven to 200°C/400°. Toss the courgette, pepper, carrot and mushroom with olive oil and salt and pepper. Place on a baking sheet and roast for 25-30 minutes. 

Melt the butter in a medium saucepan over a medium heat. Add the flour and cook for about a minute then add the milk a little at a time, whisking well between each addition. Add the nutmeg and plenty of salt and pepper, bring to a gentle simmer and cook until thickened, add the cheddar cheese and stir to melt then remove from the heat. 

Spread a spoonful of bechamel in the bottom of a baking dish, top with lasagne sheets followed by another spoonful of bechamel then a third of the vegetables. Repeat another layer of lasagne followed by sauce and vegetables. Repeat one more time then add a final layer of lasagne sheets and pour over the rest of the sauce.

Top with the mozzarella and bake for 30-40 minutes until browned and bubbling.