Preheat the oven to 200 C / 180 C Fan / Gas 6. You will need a dish approx 23cm (9 in) square and about 6cm (2 1/2 in) deep.
In a large pan, heat 2 tablespoons oil. Add diced carrot and fry for a few minutes before adding onion, peppers, garlic and courgette. Fry for about 5 minutes, then add the mushrooms. Fry for another few minutes until vegetables are just soft.
Tip in the tin of chopped tomatoes. Rinse the tin by filling half full with water and adding that to the vegetables in the pan. Add the herbs, salt, pepper, sugar, tomato puree, Worcester sauce and soy sauce to the pan. Crumble over the stock cube and stir everything in.
Bring to the boil and then turn down to a simmer. Simmer without a lid for about 10 minutes to reduce slightly and concentrate the flavours. Take off the heat and leave to cool.
While the veggie mixture is reducing, make the cheese sauce. Gently melt the butter in a saucepan, then add the flour and mix together thoroughly. Cook for about a minute, stirring all the time, then add the milk a little at a time making sure it is incorporated before adding the next bit. I find it's better to do this with a whisk. When the mixture resembles a smooth paste, you can add the rest of the milk. Add the nutmeg, mustard and pepper. Keep continuously whisking or stirring until the mixture starts to bubble and thicken.
Take the saucepan off the heat and stir or whisk in the cheeses, reserving some of the grated cheese to sprinkle over the top of your lasagne. Once the cheeses are melted in, you are ready to start building your dish.
Spread some of the veg mixture on the bottom of the dish. Cover with a tortilla and then some of the cheese sauce. Make sure you don't use too much as you need four layers. Keep doing this until you get to the last layer. Put on the last tortilla and spread with the last of the sauce, making sure you cover all of the tortilla. Sprinkle with your reserved cheese. You might want to put the dish on a baking tray at this point just in case of spills.
Pop in the oven for about 20 to 30 minutes until golden brown and bubbling.
I normally serve this with homemade garlic bread or a salad. Hope you enjoy!
i sometimes use garlic and herb tortillas as they give an extra layer of flavour.
I use soft cheese and the strong cheese spread as it makes a lovely flavoured sauce but you can omit the cheese spread and just use grated cheese.
Use a chicken stock cube instead of a vegetable stock cube, if you don't need the dish to be vegetarian.
I used dried lasagne sheets in place of the tortillas and omitted the stronger spreadable cheese (I didn't have any) but otherwise followed this recipe to the letter! I left it to cool completely then portioned it, wrapped it in cling film and bunged it in the freezer. I then defrosted in the fridge and reheated in the microwave and it was so tasty, I have shared the recipe with friends. - 20 Jul 2016