1 tablespoon olive oil
1 clove garlic, crushed
1 red onion, diced
1 large carrot, sliced
1 red bell pepper, sliced
1 zucchini, sliced
200g (7 ounces) broccoli broken into small florets
200g (7 ounces) mushrooms, sliced
400 g can chopped tomatoes
2 tablespoons tomato paste
1 tsp yeast extract
1/2tsp mixed herbs
Freshly ground black pepper
25g (1 oz) sunflower oil margarine
25g (1oz) flour
400ml (14 fluid ounces) low-fat milk
1/2tsp mustard
125g (4 1/2oz) reduced-fat mature Cheddar cheese, grated
8 sheets of lasagne Verdi

To serve


1st Pre-oven to 200 ° C/400 ° F / Gas-6.
2nd The oil in a non-stick frying pan and fry the onions and garlic for 2 minutes to begin to soften them. Then add vegetables and fry for 5 minutes.
3rd Add the canned tomatoes, tomato puree, yeast extract, spices and season. Half fill the empty tomato with hot water and add to the pan. Bring to a boil, then simmer for 15 minutes, until mixture is thickened.
4th While the vegetables cook, make the cheese sauce. Place the margarine, flour and milk in a saucepan. Heat whisking continuously until the sauce thickens, boils, and smoothly. Stir in the mustard and three-quarters of the cheese and seasonal with black pepper.
5th Fill a bowl with half of the lasagna veggie mixture, then top with half the lasagne. Repeat the layers with the rest of the veg lasagna and. Top with the cheese sauce and coat with the remaining cheese. Bake in oven for 45 minutes.