Everyone should eat this until they feel sick. I am sharing my recipe so that this can happen.

Veggie lasagne Recipe:

Ingredients:-

- 1 onion

- 1 pepper (any colour you like)

- Half a large courgette

- 1 medium carrot

- Half a large aubergine

- 1 pack Beanfeast (Bolognese flavour)

- 1 tin of chopped tomatoes

- Three tablespoons of tomato puree

- 1 small glass of red wine

- Dried basil

- Ketchup

- Sugar

- Plain flour

- Butter or margarine

- Milk

- Cheddar to grate

- Lasagne sheets


Red Sauce

• Start by dicing all veggies into small cubes. They should be around half a cm cubed.

• Pour a big glug of cooking oil into a pan and turn on the heat, chuck one piece of the diced onion in, when this starts to sizzle throw in everything else.

• Shake three big shakes of dried basil into the pan and stir until it disperses and coats all vegetables. Continue until soft.

• Once veg is soft pour the red wine into the pan. Be careful here and do it slowly, the veg should not be completely covered, it should just be sitting in basically a puddle of wine. Stir! Until wine is pretty much gone.

• Empty the entire pack of beanfeast into the pan and stir until coated in the oil and basil.

• Pour in the tin of tomatoes, then fill the empty tin with water from the tap and add this. Stir. The water level should be a good few cms above the beanfeast mix. Keep simmering this for 20 mins, and top up when water disappears. Do not top up during the second 10 mins as we want the mix to be thick and sticky. If you want to keep simmering and topping up until everything else is ready it is only to the benefit of the flavours so go for it! If you are impoverished like me and want to save cooker-juice just cover and let it sit.



White Sauce

• Throw a big chunk of butter or margarine into a pan and turn on the heat. There should be around 2 tablespoons of butter.

• Once the butter is melted, using a desert spoon slowly feed in flour stirring continuously.

It will start by making a kind of porridgey consistency, keep going, it should end up as a shiny dry-ish dough which forms into a ball. It should be approximately golf ball sized.

• One the dough is fairly dry start to slowly pour in milk feeding about a shot glass worth at a time. Be sure to STIR HARD. Watch the consistency go back through wet dough to thick sauce.

• When you can drag the flat end of a spoon across the pan, and the dough parts like the red sea – it is done!

• Grate chedder and chuck in as much as you like, depending on how cheesy you want it.



Assembly

• Halve the red sauce and spread into the base of the pan.

• Lay lasagne sheets on top to cover completely. Break up sheets into mosaic pieces to fit into your chosen dish.

• Halve the white sauce and pour gently over the sheets. Be careful to keep moving the pan as you pour to avoid a giant blob weighing down the lasagne sheets.

• Repeat with more red sauce, sheets and white sauce.

• Grate cheese (as much as you like) onto the top of the final layer of white sauce.

• Slice brie thinly and lay this scattered over the top.

• Bake in the over for approximately 30 mins. When the cheese is melted and bubbling and a brown crust forming on the top – it is done!

Eat with garlic bread to mop up any juices, and salad.