Vegetable lasagna

Gosh... It's always so hard to make a pretty picture of lasagna. Tonight I made a vegetarian one with loads of vegetables in it.

Ingredients:

• dried lasagna sheets • 1 zucchini • 1 aubergine • 3 grilled bell peppers (jar) • 300 gram mushrooms • 1 can skinned tomatoes • 500 ml passata • 1 onion • 3 garlic cloves • 1 red chilli pepper • 2 tbsp balsamic vinegar • 2 tbsp dried basil • 1 tbsp dried oregano • salt and pepper • grated cheese • 40 gram butter • 40 gram flour • 200 ml milk • 200 ml vegetable broth • pinch of nutmeg •

1. Start with cutting all your vegetables. The zucchini, aubergine and mushrooms in thin slices. The chilli, garlic and onion in small pieces. Pre-heat your oven at 220°C.

2. Now for the tomato sauce, get a large pan and heat up some oil. Fry your onion, chilli and garlic until golden. Add the balsamic vinegar and the canned tomatoes and passata. Stir well and add salt and pepper to taste. Set the sauce aside and in a different, dry pan, grill your mushrooms to get out those nutty flavours. Set them aside as well.

3. Now make the bechamel sauce. Get a small pan and melt the butter. Add the flour and stir well. Slowly add the milk and vegetable broth until you end up with a custard like consistency. Add the nutmeg.

4. Start assembling the lasagna. Start with some tomato sauce and make nice layers with all the sauces, vegetables and end it all with the bechamel, mushrooms and a lot of cheese.

Put in the oven for 25 minutes. When finished, take it out of the oven and let rest for 10 minutes before cutting.

If you can get your hands on vegan cheese, the dish will be completely vegan.

Enjoy!