Broccoli & Cauliflower Lasagna

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.