Roasted vegetables and bean lasagne

recipe

Roasted vegetables and bean lasagne

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Feel free to change the vegetables in this recipe, add garlic and extra herbs if you wish, this is just a basic vegetarian lasagne. Using yogurt in the cheese sauce emphasises the flavour which mingles beautifully with the vegetables

Ingredients

For the sauce
1 Pot Onken natural set yogurt
50g butter
50g plain flour
125ml vegetable stock
Seasoning
85g mature cheddar cheese, grated
For the filling
30ml (2 tbsp) olive oil
1 red onion, peeled and cut into 10 wedges
300g cubed butternut squash
250g courgettes cut into chunks
1 l red pepper, deseeded and cut into chunks
400g tin chopped tomatoes with basil
12g fresh basil
400g tin cannellini beans, drained and rinsed
Cracked black pepper

Serves: 4 Preparation: 35 Cook Time: 45 Total Time: 80min

Directions

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Preheat the oven ?C/?C Fan/ Gas Mark
Place the onion wedges, chunks of butternut squash, pepper and courgette into a large roasting tin, drizzle with the olive oil and place in the oven to cook for minutes.
Make the sauce; place the yogurt, butter, flour and stock into a medium pan, bring everything to the boil whisking all the time with a balloon whisk until the sauce thickens. Remove from the heat, season and add g of the cheese and stir well.
Remove the vegetables from the oven and reduce the heat to ?C/?C Fan/ Gas Mark

Source: Onken yogurts