• Stir-fry all the chopped veggies.
  • I find that slicing the courgette into ribbons with a peeler takes up less space and you can get more veggies in your layers.
  • Chuck in all the tomatoey stuff and salt, pepper and pinch of sugar then simmer while you make the cheese sauce.
  • Melt the butter.
  • Add the flour mix together till it looks like a lump of play dough.
  • Whisk in the milk slowly till it’s a nice smooth consistency.
  • Add the grated cheese.
  • Layer the lasagne sheets then the tomatoey veggie mix until you have no room left in the dish then top with the cheese sauce and grated cheese bake for 40 – 45 minute at gas 6.