Roasted Vegetable Lasagne (vegetarian)

Ingredients

Roastable veg, eg: 2 peppers, 1 courgette, 1 red onion, 1 small or 1/2 large aubergine, A few cherry tomatoes
Tomato Sauce
1 onion
2 cloves of garlic
1 tin of tomatoes
100ml water
A few fresh basil leaves
A tsp of vecon stock stuff!
White Sauce
40g margarine
40g plain flour
750ml soya milk
8 sheets of lasagne
100g fresh spinach
Olive oil or vegetable oil

Instructions

1) Cut the roast-able veg into appropriately sized pieces (e.g. quarter the peppers, slice the courgette and aubergine lengthways, cut the red onion into chunks), drizzle with oil and roast in a hot oven for about 30 minutes.

2) Meanwhile, make the tomato sauce. Chop the onion and garlic and fry gently in a little oil until softened. Add the tin of tomatoes, water and vecon/stock. Simmer for about 15 minutes. I blitzed the sauce until quite smooth with a hand blender, but you could leave it as it is.

3) Melt the margarine for the white sauce in a pan. Stir in the flour and cook for a couples of minutes, being careful not to let it brown. Remove from the heat and stir in the soya milk - VERY gradually, stirring in the milk all the time so that it doesn't go lumpy. Bring back to the boil and simmer for a few minutes until the sauce has thickened. Season to taste ( I added a tiny bit more vecon and some grated nutmeg).

4) Put the roasted vegetables in a large ovenable dish. Scatter over half the spinach, and layer half the lasagne sheets over the top, making sure that there aren't any big gaps between sheets.

5) Pour the tomato sauce over the lasagne sheets, then scatter over the rest of the spinach and arrange the rest of the lasagne sheets on the top.

6) Finally pour the white sauce over the top, and cook for about 40 minutes at 220ºC/435ºF until the pasta is cooked and the top has browned.