Vegetarian Lasagne

Mehotd

1. Preheat oven to 180°C
2. Add the diced carrots, courgettes, peppers & aubergines to a roasting dish and toss with sea salt, pepper and oil and place in the oven for 20 mins.
3. Dice the onion and finely chop the garlic and chilli and add to a pan along with oil and sea salt on medium-low heat until the onions have softened.
4. Once the veg are roasted, add them into the pan and give them a good mix.
5. Add the 2 tins of tomatoes. fill the cans 1/3 up and add to the pan alone the tomato puree, balsamic, basil, Achill Island Sea Salt & pepper and simmer for at least 15 mins.
6. To make the sauce, place the butter in a pan and remove from heat once it's all melted and whisk in the flour until it is all incorporated.
7. Put it back on the heat and slowly add the milk until you get a thick smooth consistency (you may need to add more milk if its is too thick).
8. Whisk in the grated cheese, salt pepper, and pesto and mix all together.
9. Next, layer the lasagne. Start with the béchamel sauce, vegetable filling, pasta and continue until the filling is finished. 10.
10. Top with Béchamel and grated cheese and bake in the oven at 180C for 20-30 mins. 
11. Remove from oven and let cool before serving.