Roasted vegetable and goat’s cheese lasagne

Method

• Step 1

  Sauté the red onion in some olive oil, then add the tinned tomatoes and tomato purée. Season with salt and pepper and simmer for 10 minutes.

• Step 2

  Chop the peppers, aubergine and courgette into cubes and place into a frying pan. Cook over medium heat until they start to brown.

• Step 3

  Put the butter into a small saucepan and heat. Add the flour and cook for 2 minutes. Then add the cold milk to the hot flour mixture a little at a time until you have made a white sauce. Simmer this for 10 minutes, then add the cheddar cheese and remove from the heat.

• Step 4

  Layer the ingredients into a large baking dish, starting with a layer of the vegetable mix, followed by some of the white sauce and then a layer of lasagne sheets. Continue to layer until all the ingredients are used, being sure to finish with a layer of lasagne sheets and enough white sauce to pour over and completely cover the dish.

• Step 5

  Break the goat’s cheese into chunks and place on top of the dish. Scatter the cherry tomatoes over and bake in the oven at 160°C for 40 minutes.

• Step 6

  Slice into generous portions and serve with focaccia bread.