Broccoli & Cauliflower Lasagna

An easy to make meat free lasagne. I have seen many vegetable lasagne recipes but none really grabbed me so I decided to experiment and, in my opinion, this is a really tasty one.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1⁄2 head cauliflower, cut in to small florets
• 1⁄2 head broccoli, cut in to small florets
• 1  courgette, sliced
• 1  large onion, finely chopped
• 2  bell peppers, chopped (red or orange)
• 4  garlic cloves, minced
• 1  tablespoon  McCormick's Season All
• 1⁄3 pint  vegetable stock
• 1 (400 g) can chopped tomatoes
• 3  tablespoons tomato puree
• 1  pint milk
• 2  ounces plain flour
• 2  ounces butter
• 2  ounces  grated smoked dutch cheese
• 1  teaspoon Dijon mustard
• 9  sheets  dried  lasagna noodles
•  freshly grated parmesan cheese, to sprinkle on top

Directions

1. Heat olive oil in a large saucepan add onions and garlic and cook over medium heat until translucent- about 5 minutes.
2. Add peppers, vegetable stock, tomato puree and chopped tomatoes and bring to the boil.
3. Add cauliflower, broccoli, courgette and seasoning bring back to the boil- now cover and reduce heat- allow to simmer gently for 30 minutes.
4. Start white sauce approximately 10 minutes before vegetable sauce is ready-melt butter and stir in the flour- cook over a low heat for about 1 minute.
5. Increase heat- gradually add milk stirring continually.
6. Once sauce has thickened add mustard and half of the grated smoked cheese- stir to mix in the cheese then remove sauce from heat.
7. Place 3 sheets of lasagne in a baking dish measuring 9 x 12 inches- pour on half the vegetable sauce then add 2nd layer of lasagne-next add half the white sauce then remaining vegetable sauce-add final layer of lasagne and top with white sauce.
8. Sprinkle the parmesan and remaining smoked cheese on top.
9. Cook in the centre of a preheated oven at 180°C/350°F/gas 4 for 35 minutes.