Instructions: Preheat oven to gas mark 5 375 degrees F (190 degrees C).

You will need a 1.75litre oblong heatproof dish.

Begin by cooking the lasagne according ta the instructions on the packet. I find it best to cook the lasagne 3 squares at a time for about 5 minutes or until they float to the surface and slip them into a bowl of cold water to prevent them clogging together.

When all the pasta is cooked drain in a colander and prepare the vegetable filling.

First heat the oil in a frying pan and add the onion and pepper and cook these over a medium heat until they are soft about 5 minutes.

Then add the courgettes mushrooms and garlic and continue to cook for a further 5 minutes stirring every now and then to prevent it browning too much.

Now add the tomatoes tomato puree wine and herbs and a good seasoning of salt and freshly milled black pepper.

Turn the heat down to low and simmer this mixture gently for about 10 minutes.

Meanwhile make up the sauce by placing the flour butter and milk together in a saucepan.

Whisk these together over a medium to low heat until they are thoroughly blended and then when the sauce has come to the boil and thickened season it with salt freshly milled black pepper and a good grating of whole nutmeg. Now stir in the cheese until it has melted and remove the sauce from the heat.

To assemble the lasagne put first a layer of vegetable mixture over the base of the dish follow it with a layer of lasagne then repeat this and finish off by pouring the cheese sauce all over as the final layer.

Now sprinkle the top with the Parmesan cheese and bake in the oven for 35 40 minutes or until the surface is golden brown and crusty.

Serve with a crisp green salad with a sharp lemony dressing.

Serves 4

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