Roasted Vegetable Lasagne

Ingredients

2 medium red onions (sliced into wedges)
1 each small red & yellow & orange peppers deseeded & cut
into 5cm pieces
1 large aubergine, chopped into 5 cm pieces
2 medium courgettes cut into 5cm pieces
2 large garlic cloves chopped
3 tbsp olive oil
250 cherry tomatoes
1 x 400g can artichokes drained and sliced
2 level tbsp tomato puree
40g pitted black olives halved
3 level tbsp chopped fresh basil

Up to 8 sheets no pre cooking required lasagne

For the sauce:
1.5 pints milk
pinch ground nutmeg
seasoning
50g plain flour
50g butter
250g cheddar cheese coarsely grated .. reserve a hand full for the top of the dish!

Method

Preheat oven to 220°
2.Add the onions, peppers, tomatoes, aubergine and courgettes to a large roasting tin, sprinkle over the chopped garlic, drizzle the olive oil, season well with salt & freshly ground black pepper and toss together. Cook for 40 min stirring from time to time until soft and slightly charred.

2. Meanwhile make the sauce:  Melt the butter in a pan, stir in the flour until smooth & cook for 1 min. Gradually add the milk, whisking until smooth. Bring to the boil, stirring and cook for 2 minutes until thickened. Stir in the grated cheese and season to taste & set aside.

3. Remove roasting tin from oven, add the chopped basil  & artichokes and combine with the vegetables,  and stir 2 tbsp of the tomato puree and half the olives.

4. Layer the vegetables, lasagne sheets and sauce into a 2.6 litre deep ovenproof dish finishing with the sauce & a hand full of grated cheese.

5. Bake for 35 – 40 min or until bubbling and golden at the edges

I like this with a green salad and garlic bread.  I have also frozen this dish too.