Vegetable lasagne

Serves 6

For the tomato sauce

2 tbsp olive oil
1 onion chopped finely
1 clove of garlic crushed
2 large carrots chopped into chunks
1 large courgette sliced into small chunks
2 handfuls of broccoli florets
400ml tin chopped tomatoes
500ml jar passata
1 tsp chilli salt
1 tbsp dried mixed herbs

For the white sauce

70g butter
70g plain flour
1 litre milk
1 tsp nutmegs
Salt and pepper
50 g Parmesan cheese

Lasagne sheets
10 cherry tomatoes sliced in half

1) to make the tomato sauce, heat the olive oil and gently fry the onion and garlic until starting to soften, sprinkle with the salt. Add the carrot stir well and fry for another 5 mins stirring regularly so the mixture doesn't catch. Add the chopped tomatoes and passata, stir well and bring to the boil. Add the courgette, broccoli and mixed herbs and turn down to a gentle simmer for 15 minutes. 
2) to make the white sauce, melt the butter very gently and add the flour stirring quickly and constantly to form a paste. Cook gently for 2 mins then slowly add the milk a small amount at a time and whisk with balloon whisk, making sure no lumps form. 
3) bring to the boil then simmer until the sauce has thickened, add more milk if needed. Stir in the nutmeg and cheese, stir until melted and season with salt and pepper. 
4) to layer the lasagne, pop the lasagne sheets at the bottom of an ovenproof dish and cover with half of the tomato sauce. Scatter over half of the cherry tomatoes then cover with half of the white sauce. 
5)add another layer of lasagne, tomato sauce, cherry tomatoes and then the remaining white sauce. 
6)grate over more Parmesan if desired and slices of tomato. Sprinkle with mixed herbs. 
7) cook in a preheated oven at 180 degrees for 45 mins until the top is brown and the lasagne is bubbling.