Vegetarian Lasagne

Fry 1 red and 1 yellow pepper, 1 large courgette, 1 onion, 1 aubergine (slice the aubergine and sprinkle with a little salt, then press down and leave for ten minutes. Rinse well and pat dry with kitchen towel - otherwise it will be tough and too much moisture will come out of it) and 2-3 cloves of garlic (depending on your tastes).

Add a 400g can of chopped tomatoes and 1-2 tbsp tomato puree, or a special tomatoey sauce that you know makes a good sauce (passata maybe), then simmer for 20 minutes. Simmering is vital with this recipe, it does improve it. Simmer for longer if necessary to thicken it up and get all of the flavours out of the vegetables.

Whilst the vegetables are simmering you need to make your cheese sauce…

Cheese Sauce - Melt a generous spoonful of butter or margarine in a saucepan. Add 1 tbsp at a time of plain flour and mix with a wooden spoon until it all comes together in a tight ball. Then, add dribbles of milk whilst mixing with a whisk (about 1/2 pint but mix it in dribble by dribble rather than all in one go). Let this heat through until thick, then add vegetarian cheddar cheese to taste.

Drizzle a little oil in the bottom of a lasagne dish then spoon half of the tomato mixture on. Make a layer of lasagne sheets on top of this, followed by the rest of the tomato mixture. Follow this with more lasagne sheets and onto this, pour the cheese sauce. Sprinkle vegetarian cheddar cheese on top, and a little vegetarian parmesan or mozzarella if you fancy.

Cook in a preheated oven (180) for 40-45 mins.