Vegetable Lasagne

• 2 tbsp olive oil
• 1 medium onion, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 1 tbsp sugar
• 2 None zucchini, trimmed and diced
• 1 7 oz pack mushrooms, cleaned and diced
• 1-2 large carrots, peeled and diced
• 2 None peppers, deseeded and chopped
• 1 can (7 oz) chopped tomatoes
• 1 tbsp thyme, finely chopped
• 2 tbsp butter or margarine
• 1/4 cup all purpose flour
• 2/3 cup vegetable stock
• 1 1/4 cup milk
• 1 cup grated Gouda, or other semi-hard white cheese cheese
• Pinch None nutmeg
• 9 sheets lasagne
• None None Fresh marjoram or oregano, chopped, for garnish

1. Preheat oven to 400u0b0F. Heat oil in a pan, saute onions and garlic until soft, sprinkle with sugar. Add zucchini, mushrooms, carrots and peppers and saute for 5 mins. Stir in the tomatoes and thyme and bring to a boil. Season, and remove from heat.
2. Melt butter in a saucepan. Sprinkle with flour and gradually add stock and milk. Cook, stirring, for 5 mins, then add 1/4 cup of the cheese. When cheese has melted, remove sauce from heat, and season with salt, pepper and nutmeg.
3. In a greased baking dish, layer sauce, lasagne sheets and vegetables. Finish with a layer of vegetables and scatter with remaining cheese. Bake for 35 mins. Serve garnished with marjoram leaves.

olive oil, onion, garlic, sugar, zucchini, pack mushrooms, carrots, peppers, tomatoes, thyme, butter, flour, vegetable stock, milk, gouda, nutmeg, lasagne, fresh marjoram

Taken from recipes-plus.com/api/v2.0/recipes/16240 (may not work)