Vegetable Lasagne

You can use whatever vegetables you like for this. I had a massive sweet potato hanging around which went beautifully with the (optional) sharp goats cheese on top.

Ingredients
1 large onion
1 clove of garlic
2 carrots
1 large sweet potato
1 courgette
tin of tomatoes
½ bag of veggie mince
1 tsp paprika
lasagne sheets
50g of butter (or marge)
tablespoon of plain flour
1½ pt milk (unsweetened soya or cows)
cheese (optional)

Method

Chop the onion and garlic and fry gently in a large pan. Once they've browned add the carrots and sweet potatoes (cut into 1 or 2cm cubes) and cook, stirring occasionally for 5 - 10 minutes.

Add the tinned tomatoes, a tin full of hot water and the bag of veggie mince and stir. I also added a teaspoon of  paprika which gives a gorgeous, smokey deep flavour to the dish.. Cover and simmer for 15 - 20 minutes, until the sweet potato is tender.Taste and season.

In a separate pan melt the butter and stir in the flur making sure it's really well combined. Add the milk slowly, stirring constantly, until you have a thick sauce. Add a little grate of nutmeg or a little english mustard if you like, as well as salt and pepper.

Take a large dish and  spoon in a third of your vegetable mixture. Top with lasagne sheets and scatter across some goat's cheese if you're using it. Another layer of veg, more pasta and then a layer of raw, sliced courgette. A sprinkle of salt and pepper on this followed by the last of the veg, a final layer of pasta, the white sauce and then more cheese and black pepper.

Bake in the oven at 200°C for 20 - 30 minutes. Serve with a green salad and garlic bread. Yummy!