Vegetarian Lasagne

2 tbs oil

1 tbs butter

1 chopped onion

2 chopped green chillies (optional)

3 fat cloves finely chopped garlic 250g frozen mixed vegetables Salt and pepper

Few sprigs thyme

1 can chopped tomatoes

1 tsp mixed spice

1 tsp smoked paprika

1 tsp sugar

1 tsp Italian herbs

1 sliced green pepper

1 punnet mushrooms sliced

Sauté onion, chillies and garlic in butter and oil. When lightly browned, add frozen mixed vegetables. Season with salt and pepper. Toss in a few sprigs of thyme.

After 7 minutes, add canned tomatoes, mixed spice, smoked paprika, sugar and Italian herbs. Lower heat to medium and simmer for 10 minutes.

Then add sliced green pepper and mushrooms. Cook for a further 5 minutes. Remove from stove and set aside.

White sauce:

Heat 2 tbs butter in a pot.

Add 2 tbs flour and cook for a minute, stirring continuously to prevent lumps. Add 2 cups milk. Whisk to prevent lumps. Season with salt and pepper. Add ½ teaspoon nutmeg. Simmer on medium heat for about 5 minutes until sauce thickens.

Add 250ml cream. Cook for a further 3-4 minutes on medium heat. Consistency of sauce should be weak.

½ cup grated mozzarella cheese ½ cup grated cheddar cheese

Layering of lasagne:

In a large baking dish, pour a thin layer of sauce. Then add a layer of lasagne sheets Top with vegetable filling and some cheese.

Place a layer of lasagne sheets over. Pour some sauce over sheets. Top with more filling. Repeat once more, finishing with a layer of lasagne, sauce, cheese and top with sliced jalapenos.

Alternatively, individual portions can be made as shown in the photo.

Bake at 180°C for 25-30 minutes.