Roasted vegetable lasagne

Ingredients:

3 medium red peppers cut into strips

1 butternut squash, cut into cubes

3 courgettes, sliced lengthways

1 large red onion, roughly chopped

2 tbsp olive oil

Salt and pepper

25g flour

450ml milk

1tsp nutmeg

350g grated cheddar / mozzarella cheese

1 jar of pasta sauce

250g fresh lasagne sheets

50g spinach leaves

Serves:  4

Preparation Time: 20 minutes

Cooking Time:  65 minutes

Recipe Type: Dinner, Family Dinners, Pasta/Noodles, Vegetarian

Special Info: Nut free, Vegetarian, Pregnant Mums

Level of Difficulty: Easy

Method:

Preheat oven to 180°C/350°F/Gas 4 and line 2 baking trays with greaseproof paper.

Mix the peppers, butternut squash, courgettes and onions and sprinkle with olive oil, salt and pepper.

Place the vegetables on a baking tray to cook for 20 minutes. Remove from the oven and set aside.

Melt the butter in a small pan and sprinkle the flour over it. Stir constantly while gradually whisking the milk into a smooth paste. Add the nutmeg and the grated cheese and then whisk until the cheese has completely melted.

Remove from the heat.

In a baking dish, pour half the lasagne sauce over half of the vegetables and top with lasagne sheets. Cover with half the cheese sauce and repeat. Cover the top layer generously with grated cheese and place in the oven to cook for about 45 minutes.

Serve with a leafy salad or some garlic bread just out of the oven.