-
1
Pre-heat the oven to about 200u00b0C.
-
2
For the roasted vegetables:
-
3
Cut the pepper into 2-inch chunks, the tomatoes and onions into wedges and the courgettes and leek into rings. Place, into a roasting dish. Peel the garlic and smash flat with the flat of a knife blade and add this, too.
-
4
Drizzle over the olive oil and plenty of salt, mix well then put in the oven for about 30 minutes, until softened, turning over occasionally.
-
5
For the tomato sauce:
-
6
Meanwhile, finely dice the onion and add it to a frying pan with the olive oil. Gently cook until it it starting to soften, then add the garlic. Cook for a couple more minutes then add the tomato puree and mushrooms. Mix thoroughly, until everything is coated in the puree and let soften for a couple of minutes.
-
7
Add the tinned tomatoes, mashing them up a little, and the dried herms and red wine. Let reduce gently in the pan for 10-15 minutes, until little juice remains. Season generously with black pepper (approx 1tbsp) and some salt.
-
8
For the white sauce:
-
9
Melt the butter in a large pan over a gentle heat. Once completely melted, add the flour and stir well to combine. Heat for a minute or so more, then add the cream a little at a time, making sure it's well combined before adding the next bit. Do the same with the milk and gently continue to heat, stirring all the time until it starts to thicken. Adjust the thickness with more milk if necessary. Season with a little white pepper.
-
10
To assemble:
-
11
Place half the vegetables in the bottom of a suitable tray. Spoon half the tomato mixture over the top, then cover with lasagne. Dot half the cream cheese over the lasagne with a teaspoon, then spoon over half the white sauce. Repeat to use up the rest of the mixtures.
-
12
Sprinkle the top with grated cheddar cheese and nutmeg and return to the oven for approximately 20 minutes, or until the cheese is melted and a knife passes through the pasta with no resistance.
