Roast vegetable lasagne from Winter Food by Jill Norman

Name: Roast vegetable lasagne from Winter Food by Jill Norman
Ingredients: 1 onion, cut into wedges; ½ red pepper, seeds and ribs removed, cut into squares; ½ yellow pepper, seeds and ribs removed, cut into squares; 200 g butternut squash, peeled and cubed; 1 medium aubergine, cubed; a few rosemary leaves, chopped; 3 tablespoons olive oil; 400 g tinned chopped tomatoes; salt; freshly ground black pepper; 250 g fresh lasagne; 300 ml milk; 20 g butter; 1 tablespoon plain flour; 30 g Parmesan or Cheddar, grated, plus extra to serve

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Roasting the vegetables makes for sharper, better differentiated flavours than if they were all sautéed together.

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