This is a vegetarian alterative to a family classic. It’s packed full of vegetables, making it a filling and warming dish for the winter months.

1. Preheat oven to 200^oC/400^oF/gas 6.
2. Oil a couple of roasting tins. Lay out the all veg apart from the 2 sliced tomatoes in a single layer. Grind over some salt and pepper.
3. Roast the veg for 20 minutes. Depending on the size of your roasting tins and oven you might have to do this in several batches – it’s important your veg is in a single layer. Turn all of the veg (apart from the red peppers) over half way through.
4. When the vegetables are soft take them out apart from the red peppers – leave those in for another 5 minutes, or until the skin has come away from the flesh. Put the pepper on a small plate and cover with cling film. Leave it for a few minutes and then skin it.
5. Squeeze the roasted garlic out of its skin, and then chop it. Slice the roasted peppers and tomatoes.
6. Make the roux sauce by melting the butter in a saucepan over a medium heat. Remove the pan from the heat and add the flour, then mix it together to create a paste. Add the milk a little at a time, mixing it in before adding more so the mixture is free from lumps. Once all the milk is mixed in return the pan to the hob, turning the heat up to medium/high.
7. Stirring all the time heat the roux sauce until it starts to boil. Keep stirring while it boils for a minute or two, forming into a thick, smooth pale sauce – even if the sauce becomes thick before it starts to boil you need to boil it for a minute to cook the flour. Remove the pan from the heat and seasoning well.
8. Soak the lasagne sheets in just boiled water for 5 minutes until they are soft.
9. On the bottom of your lasagne dish spread a little of the roux sauce. Then add in a third of your vegetables and a scattering of basil. Build up the layers, starting with lasagne sheets, roux sauce and then vegetables. Leave a little basil leftover for the top. End with a layer of lasagne sheets covered in roux sauce. Scatter over the cheese and layer the last 2 sliced tomatoes down the middle if using.
10. Bake for 30 minutes until the cheese is coloured and bubbling. Serve with salad leaves and with the last of the basil scattered over.