About this recipe:Homemade vegetable lasagne, just as it should be; hot, oozy and messy, with garden peas and chunky chips! This is a vegetable lasagne without any weird mycro-protein meat substitute; just vegetables and tomatoes, with a homemade white sauce (made with lactose free milk and cheese, and gluten free flour). I have been known to make my own pasta sheets for this but tonight I used Sainsbury's gluten free pasta sheets (dry).
Preheat the oven to 200 C / Gas 6 and start preparing the vegetables.
In a large pan, heat the onion and pepper in a little oil until they start to soften. Add the courgette and heat for around 5 minutes until it softens. Add the garlic, stir through, and then add the passata. Stir in the basil, mustard and oregano, and add the whole bay leaf.
Bring this to a simmer and heat for 10 or 15 minutes before turning off the heat.
Meanwhile, start the cheese sauce. Add a little of the milk to the flour and whisk until there are no lumps, then add the rest of the milk. Mix in the cold stock, and pour it all into a cold saucepan.
Add the margarine to the pan, and heat very gently, whisking, until it comes to a simmer. Stir in 100g cheese before adding the parsley and black pepper to taste. Keep it on a gentle heat, and keep an eye on it while you begin to assemble the lasagne.
To layer the lasagne, oil / grease a lasagne dish (24x28cm works well) and cover the bottom with the pasta sheets. Onto that add a layer of vegetables, then a little cheese sauce on top of that. Repeat the pasta – vegetables – cheese sauce layering until you come to your last sheets of pasta. Top the final sheets of pasta with a thick layer of cheese sauce, then sprinkle over 100g grated cheese.
Pop this in the oven for 30 minutes. When it's done, ideally let it rest for 15 to 20 minutes to firm up before serving.
There may seem like a lot of steps, but if you do them in the order above, it's not difficult or as daunting as it looks :)