Veggie Lasagne - James Martin Chef

Ingredients

• 1 clove garlic, minced
• 2x 400g can chopped tomatoes
• 400g grated tomatoes
• 4 tomatoes
• 100ml olive oil
• 1 large bunch basil
• 1 aubergine, sliced
• 2 carrots. sliced
• 2 courgettes, sliced
• 4 roasted peppers
• 75g butter
• 50g plain flour
• 500ml milk
• 12 lasagna sheets
• 200g mozzarella, torn
• 50g parmesan, grated
• Preheat the oven to 200c.
• Roast or grill the vegetables until they’re charred.
• Cook the tomato sauce ingredients for 30 minutes until it’s rich and reduced.
• Make the white sauce by first melting the butter, then adding flour and cooking it out. Then, add the milk slowly and whisk until it’s smooth. Season.