Roast Vegetable Lasagne

Roasted vegetables are layered with tender pasta and a creamy cheese sauce and finished with bubbly, melted cheese.

1. 1

   1. Pre-heat the oven to 180C
   
   2.Peel the vegetables and slice into bite size chunks. Season vegetables with salt and pepper, and drizzle with some olive oil.
   
   3. Put the sweet potato and pumpkin into roast first and then after about 15 minutes add the rest of the vegetables and garlic and cook until tender (around another 20 mins)
   
   4. While vegetables are roasting, fry the onions until tender and then add the tomatoes and then reduce the heat and simmer for 15 minutes.
   
   5. Remove the tomato paste from the heat and stir in roasted veg.
   
   For the Cheese Sauce
   
   1. Melt butter in a large saucepan over medium-low heat.
   
   2. Remove from the heat and stir the flour into the butter making a thick paste.
   
   3. Gradually add milk, stirring constantly, until sauce is smooth.
   
   4. Continue cooking until sauce bubbles and thickens. Remove from heat and stir in parmesan cheese, nutmeg, salt and pepper.
   
   Putting the lasagne together
   
   6. Spoon half the vegetable mixture into a casserole dish. Top with a layer of lasagne sheets and spoon ontop half of your cheese sauce. Repeat this again for another layer and topping with grated cheese.
   
   Bake at 180 degrees Celsius for about 35-40 minutes, until golden brown.