Roasted Vegetable Vegan Lasagne

Preheat the oven to 200°C. Top and tail the carrots then slide them into 0.5cm thick rings. Add them to a large baking tray, sprinkle with small pinches of salt and pepper and drizzle with a light splash of olive oil. Toss through with your hands, then roast for 15 minutes.

Meanwhile, remove the stems from the red peppers and dice them. Then, top and tail the courgettes and peel the red onions before slicing both into 0.5cm rings. Finely chop the rosemary leaves.

Add the red peppers, courgettes, red onion and rosemary to the baking tray with the carrots, along with a small pinch of salt and pepper and a light drizzle of olive oil. Toss with a spoon to combine everything together. Roast in the oven for 15 minutes.

Drizzle a little olive oil in a medium saucepan on a medium heat. Peel and dice the garlic cloves, then throw them into the saucepan and fry for 2 minutes. Next, add the tinned tomatoes and some small pinches of salt and pepper. Bring the sauce to the boil then reduce the heat and simmer for 15 minutes.

Meanwhile, add the vegan butter to a frying pan over a medium heat. Once melted, add the flour, stir to combine and fry for 2 minutes. Pour in the Elmlea Plant Double and whisk regularly so the sauce becomes smooth. Gradually pour in the milk, whisking continuously so the sauce remains smooth. Season with salt and pepper, then add the nutritional yeast. Continue stirring until the sauce begins to thicken.

To build the lasagne, first add a few large spoonfuls of the tomato sauce to a large roasting dish and spread evenly. Then, layer with 4 sheets of lasagne, followed by a few spoonfuls of béchamel. Next, evenly spread a third of the roasted vegetables on top. Repeat one more time starting again with a few spoonfuls of tomato sauce until you have two layers of lasagne sheets. Next, evenly spread the pesto over the béchamel and then layer with the remaining roasted vegetables. Finish with the last few spoonfuls of tomato sauce. Next, sprinkle over the grated vegan cheese and finally spoon the remaining béchamel over the top, spreading it out evenly over the top of the lasagne.

Roast in the oven for 30-35 minutes or until golden. Leave to sit for at least 10 minutes before serving.