Roasted Vegetable Lasagna

 

950g mixed vegetables [pumpkin/ sweet potato/ zucchini/ mushroom/ eggplant/ baby spinach] 

2 tablespoons olive oil 

1 large onion

1 clove garlic

Bottle of tomato passata

About 100g fresh lasagne sheets 

100g grated tasty cheese 

Peel and slice vegetables and place in a large bowl. Season vegetables with salt and pepper, drizzle with 1 tablespoon of the oil and toss to coat with oil. Place pumpkin and sweet potato on a baking tray or dish and roast at 180 degrees for 10 minutes. Turn vegetables over and roast for a further 5-10 minutes. Add remaining vegetables and roast for about 15 minutes, until the vegetables are tender, turning vegetables once during cooking.

Dice the onion and heat in oil for a a few minutes, add finely chopped garlic and mix in passata. Add roasted vegetables. Mix together.

Cheese Sauce 

80g butter 

50g (1/3 cup) plain flour 

625ml (2 1/2 cups) milk 

half cup grated parmesan cheese

Salt and pepper 

Melt butter in a large saucepan over medium-low heat. Stir flour into melted butter and cook for 2-3 minutes, stirring constantly. Gradually add milk, stirring constantly, until sauce is smooth. Continue cooking until sauce bubbles and thickens. Remove from heat and stir in parmesan cheese,  salt and pepper.

Spoon half the vegetable mixture into 2.5 litre casserole dish. Top with a layer of lasagne sheets. Spread with half the cheese sauce. Repeat the layers, finishing with cheese sauce. Sprinkle with grated cheese. Bake at 180 degrees for about 35-40 minutes, until golden brown.