Roast vegetable lasagne

1. Peel and slice vegetables and place in a large bowl. Season vegetables
with salt and pepper, drizzle with 1 tablespoon of the oil and toss to
coat with oil.

2. Place pumpkin and sweet potato on a baking tray or dish and roast at 180
degrees Celsius for 10 minutes. Turn vegetables over and roast for a
further 5-10 minutes. Add remaining vegetables and roast for about 15
minutes, until the vegetables are tender.
(Turn the vegetables onceduring cooking.)

3. While vegetables are roasting, heat the remaining tablespoon of oil in
large saucepan over medium heat. Add onion and cook, stirring
occasionally, until onion is soft (about 2-3 minutes). Add garlic and
pesto and cook for another minute. Stir in crushed tomatoes and pasta sauce. Reduce heat and simmer for approximately 10 minutes, until sauce has thickened.
Remove from heat and stir in roasted vegetables.

4. *Cheese Sauce*:
Melt butter in a large saucepan over medium-low heat. Stir flour into
melted butter and cook for 2-3 minutes, stirring constantly. Gradually
add milk, stirring constantly, until sauce is smooth. Continue cooking
until sauce bubbles and thickens. Remove from heat and stir in parmesan
cheese, nutmeg, the magical gold dus!t (chicken salt) and pepper.

5. Spoon half the vegetable mixture and butter beans into 2.5 litre casserole dish. Top with a layer of lasagne sheets. Spread with half the cheese sauce. Repeat the
layers, finishing with cheese sauce. Sprinkle with grated cheese. Bake
at 180 degrees Celsius for about 35-40 minutes, until golden brown.

6. Sprinke with sweet paprika for effect.

7. ENJOY!