Roasted Vegetable Lasagne | Elmlea

Ingredients

• 4 carrots
• salt and pepper
• 3 red peppers
• 3 courgettes
• 2 red onions
• 2 sprigs fresh rosemary
• 4 cloves
• 3 400g chopped tomatoes
• 2 tbsp vegan friendly red pesto
• 12 lasagne sheets
• 100g vegan grated cheese
• 70g vegan butter (such as Flora Plant Butter unsalted)
• 70g plain flour
• 200ml Elmlea Plant Double
• 650ml plant-based milk
• 4 tbsp nutritional yeast