Broccoli & Cauliflower Lasagna - cooking recipe

Ingredients

2 tablespoons olive oil
1/2 head cauliflower, cut in to small florets
1/2 head broccoli, cut in to small florets
1 courgette, sliced
1 large onion, finely chopped
2 bell peppers, chopped (red or orange)
4 garlic cloves, minced
1 tablespoon McCormick's Season All
1/3 pint vegetable stock
1 (400 g) can chopped tomatoes
3 tablespoons tomato puree
1 pint milk
2 ounces plain flour
2 ounces butter
2 ounces grated smoked dutch cheese
1 teaspoon Dijon mustard
9 sheets dried lasagna noodles
freshly grated parmesan cheese, to sprinkle on top

Preparation

Heat olive oil in a large saucepan add onions and garlic and cook over medium heat until translucent- about 5 minutes.
Add peppers, vegetable stock, tomato puree and chopped tomatoes and bring to the boil.
Add cauliflower, broccoli, courgette and seasoning bring back to the boil- now cover and reduce heat- allow to simmer gently for 30 minutes.
Start white sauce approximately 10 minutes before vegetable sauce is ready-melt butter and stir in the flour- cook over a low heat for about 1 minute.
Increase heat- gradually add milk stirring continually.
Once sauce has thickened add mustard and half of the grated smoked cheese- stir to mix in the cheese then remove sauce from heat.
Place 3 sheets of lasagne in a baking dish measuring 9 x 12 inches- pour on half the vegetable sauce then add 2nd layer of lasagne-next add half the white sauce then remaining vegetable sauce-add final layer of lasagne and top with white sauce.
Sprinkle the parmesan and remaining smoked cheese on top.
Cook in the centre of a preheated oven at 180\u00b0C/350\u00b0F/gas 4 for 35 minutes.