Our Vegetable Lasagne

• 2 tbsp Canola or other neutral oil
• 2 large Red Onions
• 1 tsp minced garlic
• 2 1/2 tbsp minced up basil
• 2 1/2 large Portabello mushrooms
• 2 yellow bell peppers, chargrilled, desseded, skin removed and sliced into strips. set aside.
• 420 grams can of Kidney Beans
• 420 grams Can of crushed tomatoes
• 2 Eggplants (Aubergines)
• 19 sundried tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 70 grams butter
• 2 tbsp heaped, plain (all purpose) flour
• 500 ml milk
• 450 grams ricotta cheese
• 50 grams parmesan cheese
• 1/4 tsp salt
• 2 cup good cheddar cheese
• 50 grams parmesan cheese (second measure)
• 250 grams packet of fresh lasagne sheets

1. preheat oven to 350AF (350F or Gas mark 4).
2. Brush or spray a 17cm x 35cm ovenproof dish with oil.
3. Next, chop the onion in half and then each half finely into half moons.
4. put aside.
5. slice mushrooms and sundried tomatoes about a centimeter thick.
6. put aside
7. slice the eggplant (aubergine) into 1/2 inch thick rounds and place in boiling water in a saucepan for 90 seconds.
8. remove and drain.
9. put aside
10. In a large saute pan, put the oil in and heat.
11. then add the onion, garlic and basil paste and cook for 4 minutes.
12. add in the mushrooms and cook for a further 1 minute.
13. add the canned tomatoes, sliced bell peppers and drained, canned kidney beans.
14. stir and cook on a medium heat for 13 minutes.
15. the mixture will thicken.
16. once cooked, put aside.
17. To do the cheese sauce, place the butter in a saucepan until melted then stir in the flour and cook while stirring for 1 minute.
18. remove from the heat and gradually stir in the milk.
19. Return to the heat and stir constantly until the sauce begins to boil and thicken.
20. Reduce heat to low and simmer for 1 minute.
21. Remove from heat and stir on the Ricotta cheese and the first measure of Parmesan cheese.
22. Season with salt and pepper.
23. Dip the lasagne sheets if necessary in hot water to soften slightly and place some to form a layer on the bottom of the prepared tray.
24. On top of these sheets place some spread out slices of aubergine, then scatter some sundried tomatoes around.
25. top this with half of the mushroom /kidney bean/tomatoes mix, spreading out as evenly as possible, then spoon over a third of the cheese sauce.
26. Put another layer of pasta on top of this and repeat seasoning as you go.
27. Finish off with a layer of pasta sheets and then last third of the cheese sauce.
28. Sprinkle over the cheddar and second measure ofParmesan and bake for 45 minutes or until pasta is soft.

neutral oil, red onions, garlic, basil, mushrooms, yellow bell peppers, kidney beans, tomatoes, eggplants, tomatoes, salt, black pepper, butter, flour, ricotta cheese, parmesan cheese, salt, cheddar cheese, parmesan cheese, packet

Taken from cookpad.com/us/recipes/365880-our-vegetable-lasagne (may not work)