Roast Vegie Lasagne

Ingredients

Preferred vegies - I use zucchini, eggplant, capsicum and pumpkin
Lasagne sheets
Béchamel sauce
Tomato puree or ready to use pasta sauce
1 can chopped tomatos
Parmesan cheese
Mozzerella cheese

Lasagne method

Roast your vegies in the oven.

Add canned tomato to tomato puree or pasta sauce.

First layer - tomato puree, then lasagne sheets, then a vegie layer, then béchamel sauce. Continue until last layer which should be lasagne sheets, then tomoto puree, then mozzarella and parmesan cheese.

Bake until it looks pretty ;)

Béchamel sauce recipe

Ingredients

50g butter
50g flour
1lt Milk
Parmesan cheese
Salt & Pepper

Béchamel sauce method

Melt butter in saucepan; add flour and mix to form a paste. Add milk and stir continuously until sauce thickens. When thick enough, add cheese and salt and pepper to taste.