Serves 8
Ingredients
- 2 tablespoons olive oil
- 1 red onion (diced)
- 2 parsnips
- 2 carrots
- 1 sweet potato
- 1 courgette
- 1 red pepper (diced)
- 1 tin chopped tomatoes
- 1 tablespoon tomato puree
- 1tsp chilli powder
- 1 tsp of oregano or thyme
- 6 lasagne sheets
- 25g butter
- 25g plain flour
- 350ml milk
- 55g grated smoked cheddar
- ½ teaspoon mustard
Instructions
- Cut the parsnips, sweet potato, carrots and courgette into chunks and place in a roasting tin. Add the onions and pepper, drizzle with oil and roast in a preheated oven at 180˚C (fan assisted) for 25 to 30 minutes or until cooked.
- When cooked, mix with the tomatoes, tomato purée, chilli powder and herbs.
- Meanwhile prepare the sauce by placing the butter and flour into a saucepan. Add the skimmed milk gradually, constantly stirring over a moderate heat. Bring to the boil.
- Cook for 2 to 3 minutes until smooth and thickened. Add half the cheese and the mustard.
- Assemble the lasagne by placing half the vegetables in an ovenproof dish, cover with three sheets of lasagne and top with half the sauce. Repeat layers ending with cheese sauce.
- Sprinkle with remaining cheese and return to oven for 35 to 40 minutes until golden brown.
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