Vegetable Lasagne

1 tbsp olive oil
2  onions
1 red onion 
3 carrots
3 large mushrooms
1 leek
Handful of olives chopped small
Sprinkle of peas
3 handfuls of spinach
1 can chopped tomatoes 
1 can cherry tomatoes 
1 tsp dried thyme 
1 tsp dried mixed herbs
1 tsp smoked paprika 
Splash of Worcester sauce

White sauce:
2 oz butter
2 oz plain flour 
1 pint hot milk
1 tsp mustard
Salt & pepper
4 oz cheese

Lasagne sheets
Extra cheese for the topping

1) gently fry the onions, leek and carrots until softened. Stir in the mushrooms and olives and fry for 2 mins 

2) add the tins of tomatoes and stir well. Bring to the boil and then reduce for a simmer and stir in the herbs, paprika and Worcester sauce. Leave to simmer of 15-20 mins. 

3) meanwhile make the white sauce. Melt the butter then whisk in the flour and cook for a minute. Then slowly add the hot milk a small amount at a time stirring constantly so it doesn't stick. Once all of the milk has been added, continue to stir until thick and the. Add the mustard and salt and pepper to taste before adding the cheese and stir until melted. 

4) layer up the lasagne by putting sheets to cover the bottom of an ovenproof dish. Cover with half of vegetable sauce then a third of the white sauce. Top with another layer of lasagne, the rest of the vegetables and half the white sauce. Top with a final layer of lasagne sheets and then the remaining sauce. 

5) Sprinkle with cheese and pop in the oven for 30 mins on a baking tray until the top is golden.