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Vegetable Lasagne

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Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Servings 8

Ingredients
  

  • 4 onions peeled and finely chopped
  • 4 small courgettes cut into 2.5cm dice
  • 2 small peppers cored and cut into 2.5cm squares
  • 300 g butternut squash peeled and cut into chunks
  • 2 large leeks cut into discs, optional
  • 2 garlic cloves peeled and crushed
  • 450 g pre-cooked lasagne
  • Grated pumpkin seeds
  • 70 g plain flour
  • 2 tbsp olive oil
  • 80 g butter
  • 250 g cheddar cheese
  • 1 tsp mustard
  • 8 tbsp tomato paste
  • Ground salt and pepper to season
  • 2 x 400g canned chopped tomatoes
  • 1.2 lt 1200ml milk
  • 600 ml water or vegetable stock

Instructions
 

  • Preheat the oven 180°C/350°F/gas 4. Grease a deep ovenproof dish, or individual dishes with a little oil.
  • In a frying pan add the onions, courgettes, peppers, butternut squash, leeks and garlic in the remaining oil for a few mins, then add the herbs, tomatoes, tomato puree, seasoning and water or stock. Bubble for 10-15 mins.
  • To make the sauce, place butter, flour, milk and mustard in a small saucepan and whisk continuously over medium heat until the sauce begins to boil and thicken. Turn down the heat to its lowest and let the sauce cook for 2 mins. Add the grated cheese, 1/4 of the white sauce, and 1/3 third of the vegetable mixture. Sprinkle in 1/3 of the remaining cheese and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of cheese and the pumpkin seeds for added crunch.
  • Cook in the oven for 25-30 mins or until golden and bubbling.