Instructions: Prepare the vegetables.

Peel the onions and cut into quarters.

Peel the garlic cloves and leave whole. Quarter the tomatoes dice the aubergines slice peppers and courgettes.

Place in the small roasting tin drizzle with oil and season with salt.

Hang the roasting tin on the top set of runners of the roasting oven and roast for 20-30 minutes turning occasionally to keep coated in oil.

Cook until the vegetables are tender but still keep their shape.

Stir the cream into the flour and season with salt and pepper.

Butter an ovenproof dish preferably a suitable square or oblong shape for the lasagne.

Pour enough cream sauce into the base to cover the dish with a thin layer.

Cover the base with a layer of lasagne. Lay half the roast vegetables on top. Dice the feta cheese and sprinkle half over the vegetables.

Lay on another layer of lasagne add the remaining vegetables and feta cheese. Cover with another layer of lasagne.

Pour over the remaining cream sauce. Scatter on the grated cheese.

Put the oven shelf on the bottom set of runners of the roasting oven.

Put in the lasagne and bake for 30 minutes.

If it is browning too much cover loosely with foil.

This can be kept warm in the simmering oven for half an hour.

Lasagne seems to be ever popular and is useful to prepare ahead. Choose either fresh pasta sheets or no precooking lasagne. The roasting of the vegetables not only cooks them but brings out a delicious sweetness.

Serves 6

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