Veggie Lasagne

Ingredients

• 3x Zucchinis
• 1x Aubergine
• 2x bunches of baby carrots
• lasagne sheets
• 1x tin of cherry tomatoes
• 1x punnet of truss tomatoes
• 1 cup of grated cheese
• Sourdough breadcrumbs
• 50g butter
• 50g flour
• 500g milk

Method

1. Thinly slice zucchinis and aubergine
2. Grill all veggies on the hot plate. Do carrots first and then put them in the over to roast for 20 mins
3. In a saucepan on a very low simmer melt butter, flour and milk to make the bechamel sauce. Stir until creamy and remove from heat.
4. In baking dish, add one sparingly thin layer of tomato sauce then 1 layer of lasagne sheets (doesn’t matter if there is space in between pasta sheets). Add one layer of veggies, then tomato sauce, then bechamel sauce then lasagne sheets. Repeat until all veggies are used.
5. Add layer of cheese and then breadcrumbs to finish
6. Put in over on 180 degrees and cook until golden on top