Vegetarian Lasagne with Mediterranean Vegetables

Instructions

ROASTED VEGETABLES:

1. Preheat the oven to 220°C (200°C fan).
2. Wash the courgettes, top and tail them, and then cut them lengthwise into strips. Place them on one side of a roasting tray, drizzle with the olive oil and sprinkle with the oregano, salt and freshly ground black pepper. 
3. Cut the peppers in half and deseed them. Place them on the other side of the roasting tray, cut side down. 
4. Place the tray in the oven and roast the vegetable for 20-30 minutes, until they are soft and turning golden. 
5. Remove from the oven. Set the courgettes aside for later. Place the red peppers in a bowl and cover with cling wrap. This will make them sweat, and allow the skin to be easily removed.
6. Reduce the oven temperature to 180°C (160°C fan).
7. After about 10 minutes, remove the skins from the peppers. Cut them into 1-2 cm strips and set aside with the courgettes. 

BASIL & OLIVE TOMATO SAUCE:

1. Whilst the vegetables are roasting, place the olive oil in a large pan and place on a medium heat. 
2. Add the onions and fry until soft and beginning to turn golden. 
3. Add the garlic, chilli and thyme and cook for 30 seconds. 
4. Add the wine and reduce till the pan is almost dry. 
5. Add the tin of tomatoes. Pour 100ml of water into the tin, swirl it around to catch any leftover tomato, and add it to the sauce. Add the sugar, the oregano, a pinch of salt and some freshly ground black pepper. Simmer the sauce for 15-20 minutes until it has reduced to a saucy consistency. 
6. Add the olives and cook for 1-2 minutes. Tear up the basil and stir it through. Taste and adjust the sugar, salt and freshly ground black pepper.

BECHAMEL: 

1. Whilst the tomato sauce is cooking, place the milk in a pot with the carrot, onion, bay leaf, parsley, thyme and peppercorns. Bring it up to a scalding point (just before simmering). 
2. Strain the flavoured milk into a jug, pressing down to extract all the milk. 
3. Wipe the pot clean, then add the butter. Melt it on a medium heat, and then add the flour to make a roux. Cook the roux for 2-3 minutes stirring often, until it is golden and smells nutty. 
4. Remove the pot from the heat, and gradually whisk in the flavoured milk. Be careful not to add it too quickly, as this could form lumps. Return the pot to a medium heat, and bring to a simmer, whisking constantly. Simmer for a few minutes, whisking all the time, until the bechamel has thickened. Add the mustard and a pinch of nutmeg. Season with salt and freshly ground pepper.

TO ASSEMBLE:

1. Spread a thin layer of bechamel on the base of a 26cm baking dish. 
2. I usually do 4 layers of lasagne sheets, with 3 layers of tomato sauce and roasted vegetables and 4 layers of bechamel and parmesan. Bear this in mind when layering your lasagne, so that you don’t run out of anything. 
3. Place a layer of lasagne sheets on the base – you might need to break them slightly to make them fit. Top with a 3rd of the tomato sauce, and then layer a 3rd of the roasted vegetable strips evenly on top. Top with a little white sauce and spread it evenly on top. Don’t worry if the vegetables aren’t completely covered and if the bechamel mixes with the tomato sauce a little bit. Sprinkle with a little bit of grated parmesan.
4. Repeat this process twice, until you have used all the tomato sauce and roasted vegetables. 
5. Top with a final layer of lasagne sheets and cover this with bechamel sauce. Sprinkle with the remaining parmesan cheese. 
6. Bake for 45 minutes to 1 hour, until the lasagne is bubbling and golden brown on top. 
7. Remove from the oven and allow to rest for 10 minutes. 
8. Serve with a lightly dressed green salad on the side.