Roasted Vegetable Lasagne

Preparing and roasting the vegetables

1. Preheat oven to 200°C using the fan setting
2. Chop all the onions, peppers, aubergine and courgette
3. Divide the vegetables between two large roasting tins, drizzle each with three tablespoons olive oil, season well with salt and freshly ground black pepper and toss together. Cook for 30 minutes on two shelves, stirring every 15 minutes.
4. Remove roasting tins from the oven add the quartered cherry tomatoes to the vegetables.
5. Switch the position of the tins in the oven and cook for a further 20 minutes until the vegetables.

Bechamel Sauce

1. Meanwhile, make the Bechamel sauce. Put the milk in a pot with the bay leaf, nutmeg and peppercorns, bring to the boil, turn off the heat, and leave to infuse for 15 minutes, then strain.
2. Melt the butter in a separate pan, stir in the flour until smooth and cook for 1 minute. Gradually add the strained milk, whisking until smooth.
3. Bring to the boil, stirring, and cook for 2-3 minutes until thickened—season to taste. Keep stirring occasionally.

Tomato sauce

1. Peel the garlic cloves and add them to a pan with olive oil at medium heat. Let them simmer to add flavour to the oil for a couple of minutes. 
2. Add the tomato sauce and basil leaves, little salt, ground pepper and a teaspoonful of sugar. Let the mixture simmer for another 5 minutes.

Make the lasagna

1. Remove the vegetables from the oven and start putting the lasagna together.
2. Layer the vegetables, tomato sauce, pecorino cheese, lasagne sheets, cover them in Bechamel sauce and repeat. Finish the last layer with a good covering of the Bechamel sauce and mozzarella. Aim for two to three layers of vegetables.
3. Bake for 25 to 30 minutes or until bubbling and golden at the edges. Be sure to check how long your pasta needs to cook or if it needs precooking.