Vegetable lasagne

Vegetable lasagne

Ingredients

30ml (2 tbsp) oil

2 onions, chopped

2-3 cloves garlic, crushed

1 carrot, grated

2 baby marrows, sliced in ribbons

1 butternut, peeled and sliced

1 cabbage, chopped

1 x 400g can chopped tomatoes

2.5ml ( tsp) ground nutmeg

5ml (1 tsp) dried oregano

Salt and pepper

45ml (3 tbsp) butter

45ml (3 tbsp) flour

600ml milk

5ml (1 tsp) mustard powder

200g cheddar, grated

12 sheets lasagne

Method

Heat oil and fry onions until soft. Add garlic, carrot, marrows, butternut and cabbage. Stir-fry over medium heat for 3 minutes. Add tomatoes, nutmeg, oregano and seasoning. Simmer for 10-15 minutes.

In another pot, melt the butter and stir in the flour. Add the milk and stir until thickened. Season. Add mustard and half the cheese.

Pour half the vegetable mixture into a large ovenproof dish and cover with a layer of lasagne sheets. Pour over half the cheese sauce. Repeat the layers, ending with sauce. Sprinkle the remaining cheese over the top. Bake at 180C until golden brown and bubbling, about 30 minutes.

Serves 6