Jones Family Vegetable Lasagne

This was a regular dish on the table in the Jones household back in the eighties and we like to make it for our small Jones boys now.

7 tablespoons olive oil

2 onions, finely chopped

4 garlic cloves, finely chopped

1 courgette, chopped

1 aubergine, chopped

300g (10.oz) mixed mushrooms, cleaned, roughly chopped

1 tablespoon dried oregano

1/2 teaspoon dried chilli flakes

juice of 1 lemon

2 x 400g (14oz) cans of chopped tomatoes

12 dried lasagne sheets

4 large tomatoes, sliced

100g (3 1/2 oz) vegetarian Parmesan style cheese, freshly grated

salt and black pepper

FOR THE CHEESE SAUCE

100g (3 1/2 oz) butter

100g (3 1/2 oz) plain flour

750ml (generous 11/2 pints) full -fat milk (or milk of your choice)

200g (7oz) mature Cheddar cheese, grated

100g (3 1/2 oz) mozzarella cheese, grated

1 teaspoon Dijon mustard

salt and black pepper

TO SERVE

green salad

garlic bread

Preheat the oven to 200ÅãC (425ÅãF), Gas Mark 7.

Heat half of the olive oil in a large frying pan over a high heat, then add the onions and fry. After 3 minutes, add the garlic and fry for 2 more minutes, then add the rest of the vegetables and fry for a further 10 minutes, stirring as you go until they catch a little. Add the oregano and chilli flakes and fry for a further minute, then squeeze in the lemon juice and season with salt and pepper. Add the canned tomatoes and leave to simmer for 30 minutes.

Meanwhile, make the sauce. Melt the butter in a large saucepan over a medium heat. Add the flour and mix in well, then cook for a couple of minutes, stirring continuously with a wooden spoon. Gradually whisk in the milk, bit by bit, ensuring you beat out any lumps as you go, until the sauce is smooth, thick and silky. Add the cheeses and the mustard and season to taste. Continue to cook the sauce for a further 5 minutes, stirring. Remove from the heat.

When the veg is cooked, you can start building the lasagne. Place a layer of half the pasta sheets on the bottom of a 39 x 25cm (15 1/2 inch) roasting tray, then spoon in a layer of veg, followed by a layer of cheese sauce. Continue the layering once more, finishing with a layer of the sauce. Place the sliced tomatoes on top, followed by the Parmesan-style cheese.

Bake for 40–45 minutes, or until golden and bubbling.

Serve with a green salad and garlic bread.