Roasted vegetable lasagne

• Courgettes (3 pack)2
• Aubergine1
• Mixed peppers (3 pack)2
• Brown onions150g
• Chopped tomatoes (400g tin)2
• Lasagne sheets250g
• Semi-skimmed milk600ml
• Plain flour50g
• Butter50g
• Mature cheddar100g

Plus salt and pepper. About £5.28 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Cut 2 courgettes, 1 aubergine, 2 peppers and 1 onion into chunks. Toss with a little oil and roast for 25 minutes. Stir into 2 tins chopped tomatoes and season.

3. 3

   Make the white sauce: melt 50g butter, stir in 50g flour for 1 minute, then gradually whisk in 600ml milk until thick. Stir in half of 100g grated cheddar.

4. 4

   In a baking dish, layer veg sauce, lasagne sheets and white sauce two or three times, finishing with white sauce. Top with the rest of the cheese.

5. 5

   Turn the oven down to 180°C (160°C fan, gas 4) and bake for 40 minutes until golden and the pasta is soft. Rest for 10 minutes.