Roasted veg lasagne
cooking approx 40 mins
1 large aberrgine, sliced
3 courgettes, slice
10-12 mushrooms, sliced
1 red or orange pepper, cut into chunks
3-4 tbs olive oil
1kg firm, ripe toms, sliced
2 cloves of garlic, chopped
10-12 fresh basil leaves, torn
pinch of salt and freshly ground black pepper
6 fresh lasagne sheets
4oz cheddar cheese, grated
make the sauce - put butter, flour and milk into saucepan and stir continusely until the sauce thickens and then simmer for 5 mins and then leave the sauce on one side while you prep the veg
slice the courgette and aubergine and cut the pepper in chunks. brush veg with olive oil and griddle until softened.
preheat the oven to 190c/375F/gas 5.
layer l/2 of all veg in ovenproof dish and scatter 1/2 garlic and torn basil.
Layer with 3 sheets of fresh pasta
put on the second layer of veg
layer with remaining 3 sheets of fresh pasta and add sauce
and top with the cheese and back in the oven for about 40mins
serve with garlic bread and side salad.