Big Roasted Vegetable Lasagne from The Vegetarian Kitchen by Prue Leith and Peta Leith

Name: Big Roasted Vegetable Lasagne from The Vegetarian Kitchen by Prue Leith and Peta Leith
Ingredients: 20 g plain flour; a pinch of English mustard powder; 450 ml cold whole milk; 20 g unsalted butter; 200 g dried lasagne sheets; 100 g mature Cheddar cheese, grated; 60 g vegetarian Parmesan-style cheese, grated; salt; black pepper; 2 tbsp vegetable oil plus extra for coating; 280 g baby plum or cherry tomatoes, chopped; a good bunch of basil, leaves roughly torn, plus extra to top; 1 tbsp tomato purée; 1 large courgette, cut into bite-sized pieces; 1 garlic bulb; 3 red peppers, deseeded and roughly diced; 2 red onions, roughly diced; 1 aubergine, diced

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This is a recipe I always turn to when I have a crowd to feed. It’s hugely popular with everyone, kids adore it, and the beauty of it is that it can all be made in advance before anyone arrives,...

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