This is a great lasagna and you won't miss the meat. I cooked this for a big event not long ago and nearly all the kids chose it. I normally put about half the sauce through the blender to hide some of the veg. If you're cooking for 4 people, a 30cm x 20cm lasagna dish fits the packet lasagna sheets pretty well.
9lasagna sheetsorganic, more depending on the size of your dish
150gmature cheddar cheeseorganic, grated
Pre-heat the oven to 200°C/400°F/gas mark 6
Put the onions, garlic, peppers, courgettes aubergines tomatoes and passata into a large saucepan. Bring to a boil then cover and simmer for 10 minutes. Add the basil, season with salt and pepper and stir.
To make the cheese sauce
Put the butter, flour, mustard, milk and stock together in a pan. Heat gently and stir continuously until the sauce thickens. Don't worry about a few lumps. Remove from the heat and add about half the cheese and stir in until it melts.
Assembling the Lasagna
Spread a thin layer of the vegetable sauce on the bottom of the dish. Cover with a layer of uncooked lasagna sheets. Pour over a layer of cheese sauce and repeat this pattern until it is all used up. Sprinkle the remaining cheese over the top. If you are using a large dish, you may need more cheese.
Bake in the oven for 30 - 35 minutes.
Serve the lasagna with a green salad.
In a hurry or not all eating together?This dish can be reheated. It can also be assembled in advance and cooked in the oven when ready.