Vegetarian Lasagne

Him Indoors says that this is even nicer than meat lasagne. I never thought I’d ever hear such a thing.

Vegetarian lasagne

serves 4

4 sheets of (non pre-cook) lasagne
1 red pepper
2 courgettes
2 carrots
1 onion
fresh basil
olive oil
1 tin tomatoes
1 clove garlic
25g / 1oz butter
25g / 1oz flour
three quarters of a pint / 400ml milk
a load of cheese
1 packet ready salted crisps

First of all, roast the vegetables. Preheat the oven to 150°C / 300°F / Gas Mark 2. Dice all the vegetables and put in a baking tray. Slice the garlic really finely, and mix with the basil and olive oil. Drizzle all over the vegetables, and put them in the oven for around 40 mins.

Meanwhile, make the sauce. Melt the butter in a pan, and mix in the flour. Whisk thoroughly whilst pouring in the milk a little at a time. Then add some cheese to taste.

When the vegetables are roasted, put them in a pan with the tin of tomatoes and reduce slightly.

Increase the oven temperature at this point to 180°C / 350°F / Gas 4. Put a layer of vegetables at the bottom of your loaf tin, then a layer of bechemel, before covering with lasagne. Repeat until you have nearly filled the tin, then top with a final layer of bechemel sauce.

Now it’s time for Him Indoors’ favourite bit. Smash the crisps in the bag with a big hammer!

Then mix the smashed up crisps with some more cheese, and top the lasagne with this mixture. Put back in the oven for 20 minutes or until the top is nice and crispy.

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