Roasted Vegetable and Quinova Lasagne

Serves 6.

Ingredients

2 medium courgettes, sliced

3 medium peppers (1 red, 1 yellow, 1 green), de-seeded & cut into 1" squares

1 large red onion, peeled & coarsley chopped

1 stick celery, chopped

2 cloves garlic, crushed

salt & freshly milled black pepper

2 tbsp basil leaves, torn

4 tbsp olive oil

400g/14oz Quinova Mince

400g tin chopped tomatoes

150ml/5fl oz to 200ml/7fl oz vegetable stock

6-8 lasagne sheets

For the sauce:

50g/2oz margarine

50g/2oz plain flour

500ml/1pt milk or suitable substitute

100g/4oz cheddar cheese, grated or suitable substitute

Other items of interest

Method

Place the courgettes, peppers, onion, celery and garlic in a roasting tin. Add seasoning, basil and 2 tbsp of olive oil. Toss to ensure that everything is well coated. Place on the top shelf in a preheated oven of Gas mark 6, 400°F, 200°C for approximately 30 minutes.

Meanwhile, fry the Quinova in the remaining olive oil, season and fry over a gentle heat for 8-10 minutes, stirring occasionally. Add the tomatoes and stock, simmer for 5 minutes.

Next, make the sauce. Melt the margarine and stir in the flour, gradually add the milk over a medium heat, stirring all the time until the sauce thickens. Now add 75g/3oz of the cheese, stirring until it has melted. Remove from the heat.

When the vegetables are ready, remove from the oven and combine with the Quinova mixture. Mix well to combine. in an ovenproof dish place half the Quinova and vegetable mixture, top with half the lasagne sheets, then half the sauce. Repeat the layers, finishing with a layer of sauce. Top with the remaining cheese. Place in the oven at Gas mark 4, 350°F, 180°C and cook for approximately 20-25 minutes until the top is golden.