Lasagna with roasted vegetables (serves 4)

2 cloves garlic
2 onions
1 red pepper
1 green pepper
2 courgettes
4 tomatoes
6 mushrooms
1 tin tomatoes
plenty of olive oil
fresh or dried herbs such as oregano
lasagna sheets (fresh or pre-cooked)
1 tbsp flour
1pt milk
50g butter
1 tsp mustard
salt, pepper

Set the oven to 200 degrees C. Chop all vegetable into even chunks and place on a large roasting tray, cover liberally with olive oil, herbs, salt and pepper, the garlic cloves can be left whole in their skins. Roast the vegetables for 40 mins to 1 hour, turning occasionally. Once they are soft and blackened round the edges, add the tin of tomatoes.

Layer the vegetable sauce with the lasagna sheets in an oven dish, finishing with a layer of pasta. Make a white sauce and cover the top layer, sprinkle with grated cheddar. Return to the oven for 30-40mins until brown on top.

Serve with a green salad and garlic bread.