Broccoli & Cauliflower Lasagna

• 2 tablespoons olive oil
• 1/2 head cauliflower, cut in to small florets
• 1/2 head broccoli, cut in to small florets
• 1 courgette, sliced
• 1 large onion, finely chopped
• 2 bell peppers, chopped (red or orange)
• 4 garlic cloves, minced
• 1 tablespoon McCormick's Season All
• 1/3 pint vegetable stock
• 1 (400 g) can chopped tomatoes
• 3 tablespoons tomato puree
• 1 pint milk
• 2 ounces plain flour
• 2 ounces butter
• 2 ounces grated smoked dutch cheese
• 1 teaspoon Dijon mustard
• 9 sheets dried lasagna noodles
• freshly grated parmesan cheese, to sprinkle on top

1. Heat olive oil in a large saucepan add onions and garlic and cook over medium heat until translucent- about 5 minutes.
2. Add peppers, vegetable stock, tomato puree and chopped tomatoes and bring to the boil.
3. Add cauliflower, broccoli, courgette and seasoning bring back to the boil- now cover and reduce heat- allow to simmer gently for 30 minutes.
4. Start white sauce approximately 10 minutes before vegetable sauce is ready-melt butter and stir in the flour- cook over a low heat for about 1 minute.
5. Increase heat- gradually add milk stirring continually.
6. Once sauce has thickened add mustard and half of the grated smoked cheese- stir to mix in the cheese then remove sauce from heat.
7. Place 3 sheets of lasagne in a baking dish measuring 9 x 12 inches- pour on half the vegetable sauce then add 2nd layer of lasagne-next add half the white sauce then remaining vegetable sauce-add final layer of lasagne and top with white sauce.
8. Sprinkle the parmesan and remaining smoked cheese on top.
9. Cook in the centre of a preheated oven at 180u0b0C/350u0b0F/gas 4 for 35 minutes.

olive oil, cauliflower, broccoli, courgette, onion, bell peppers, garlic, all, vegetable stock, tomatoes, tomato puree, milk, flour, butter, dutch cheese, mustard, lasagna noodles, parmesan cheese

Taken from www.food.com/recipe/broccoli-cauliflower-lasagna-104592 (may not work)