Vegetable Lasagne

For 2 servings

• olive oil1 tbsp
• onion, chopped1/2
• courgette, diced1
• carrot, diced1
• garlic cloves, crushed2
• tin chopped tomatoes400 g
• dried oregano1 tsp
• Salt and pepper, to taste
• butter20 g
• plain flour20 g
• milk300 ml
• hard cheese (vegetarian Parmesan-style), grated, plus extra for the top50 g
• dried lasagne sheets6

1. 1

   Preheat the oven to 190°C (fan 170°C).

2. 2

   Heat the olive oil in a pan over medium heat. Add the onion, courgette and carrot and cook for 8 minutes until softened.

3. 3

   Add the garlic and cook for 30 seconds until fragrant.

4. 4

   Add the chopped tomatoes and oregano. Simmer for 12 to 15 minutes, stirring occasionally, until thickened. Season with salt and pepper.

5. 5

   Meanwhile, make the white sauce: melt the butter in a separate small pan over medium heat, then stir in the flour and cook for 1 minute, stirring constantly.

6. 6

   Gradually whisk in the milk, a little at a time, whisking well after each addition to avoid lumps. Once all the milk is added, simmer for 3 to 4 minutes, stirring, until thickened. Stir in the grated cheese until melted.

7. 7

   In a baking dish, layer a third of the tomato sauce, then a layer of lasagne sheets (breaking to fit if needed), then a third of the white sauce. Repeat the layers twice more, finishing with a layer of white sauce on top.

8. 8

   Scatter with a little extra grated cheese.

9. 9

   Bake for 30 to 35 minutes, until the top is golden and bubbling and a knife slides through the pasta easily.

10. 10

    Leave to rest for 5 minutes before serving.