Roasted Vegetable Lasagne

Serves 6-8
2 large red onions
2 large carrots, peeled
2 large zucchinis
2 red capsicums
2 yellow capsicums
1 medium eggplant
2 tsp fresh Rosemary, chopped
1 tbsp tomato puree
400g can chopped tomatoes
2 garlic cloves, crushed
4 tbs olive oil
9 dried lasagna sheets
Salt and pepper

500ml warm milk
60g unsalted butter
30g plain flour
Salt and pepper
125g Parmesan, grated

Preheat oven to 220*.
Cut onions into wedges and chop carrots, zucchinis, eggplant and capsicums into wedges.
In roasting tin, mix oil, Rosemary and garlic with vegetables and season.
Roast for 35 minutes, shaking tin occasionally.
Gently warm tomatoes and tomato puree in saucepan.
Take pan off heat and carefully stir through roasted veggies.
Over low heat, melt butter in small pan. Stir in flour for 1 minute and whisk the milk. Stir until thickened. Add half the cheese and season.

Lower oven to 190*
spoon on third of veggies into base of lasagna dish and top with 3 lasagne sheets.
Add another third of veggies and pour over half of sauce.
Top with another layer of lasagna sheets and add remaining veggies.
Finally add lasagna sheets and sauce.
Sprinkle chess over top and bake for 35 minute a until golden and bubbling.