My new student is flying! Last week we made this amazing roast vegetable lasagne. I’d never made a roast vegetable lasagne so I was a little nervous about how it would turn out, but all went to plan and it was very tasty indeed. I’m a little worried I could be out of a job soon though, apart from putting together the recipe and a bit of advice on making sure the cheese sauce was smooth, she did the whole thing. Gonna have to do something really tricky next time or I’ll be out!

It could probably do with a bit more cheese, there wasn’t quite enough saved for over the top, I like it  when you get a nice crispy cheesy topping. It still got 8 out of 10 Andy points, so a potential 9 I recon with this adjustment.

Roast Vegetable Lasagne

• 4 cloves garlic, chopped
• Olive oil
• 1 red onion, cut into chunks and separated
• 1 aubergine, cut in half and sliced
• 3 courgettes, sliced
• 1 red and 1 yellow pepper, deseeded and sliced
• 15 mushrooms, sliced
• 2 x 400g tinned tomatoes, chopped
• 2tsp paprika
• 3 tbsp oregano
• Salt and freshly ground black pepper
• 8 lasagne sheets
• 8oz cheddar cheese, grated
• 2 oz butter
• 2 oz plain flour
• 1 pt milk
• nutmeg

1. Pre-heat oven to 190°C, Gas Mark 6. Put onions and vegetables in roasting dish, splash with olive oil, S+P bake for 20 minutes, until beginning to brown on edges. May need to do in two separate dishes as quite a lot of veg.
2. Put cooked veg in a big pan, add the tomatoes, paprika, oregano, garlic, S+P and bring to the boil. Turn to simmer and leave for 10 minutes or so while you are making the cheese sauce.
3. For the cheese sauce. Melt the butter, then stir in the flour and cook for 1 min.
4. Gradually stir in the milk, just a little at first to break the flour mix.
5. As thickens add ¾ of the cheese, and stir through until all the cheese melts. Do not allow to boil.
6. Place alternate layers of vegetables, cheese sauce and pasta sheets in an oven proof dish, finishing with a layer of pasta then cheese sauce. Grate over some nutmeg and a sprinkle of black pepper. Top with cheese and bake for 45 minutes, until golden brown.