Roasted Veg and Spinach Lasagne

Roasted Veg and Spinach Lasagne

Tomato sauce
1 tbsp olive oil
onion
garlic
1 tin chopped toms
tomato puree
oregano

Roasted Veg: I used courgettes, mushrooms, aubergine,peppers and 1tbsp olive oil.

Creamy spinach sauce:

Spinach
Half PintMilk (I used full fat, boyf is a dairy farmer)
200 grams low fat natural yogurt
1 dsp cornflour

2 tbsps grated cheddar

Chop veg and put in oven to roast.
Make tom sauce by chopping onion and garlic, fry in oil till soft, add toms, puree, oregano and salt and pepper, simmer for about 15 mins.
Make spinach sauce...wilt the spinach, I put it in a steamer over the tom sauce for a minute, or you could dip in boiling water for a few sec, whatever..
Whisk the cornflour into the cold milk and put in a pan, gently bring to the boil stirring all the time, or whisking. When its boiled leave to cool for a couple of mins then add the spinach and yogurt, salt and pepper.
Take roasted veg out of the oven and mix into tom sauce.

Put one layer of tom sauce into dish, about half and then a layer of lasagne sheets, then the rest of tom sauce and the half the spinach mix on top, then another layer of pasta and the rest of the spinach mix on top the sprinkle 2 tbsps grated cheddat on top...bake for 30 mins at 200.