Ingredients

• Ingredients 4 carrots salt & pepper olive oil 3 red peppers 3 courgettes 2 red onions 4 sprigs of fresh rosemary 4 garlic cloves 3 x 400g tins of chopped tomatoes 2 tablespoons of vegan-friendly red pesto 12 lasagne sheets 100g grated vegan cheese   For the creamy bechamel: 70g vegan butter 70g plain flour 200ml Elmlea Plant Double (or your choice of dairy-free cream) 650ml plant-based milk 4 tbsp of nutritional yeast

Preparation

• Preparation Preheat the oven to 200°C / 392°F. Top and tail the carrots then slice them into1/2cm thick rings. Add them to a large baking tray, sprinkle with small pinches of salt and pepper and drizzle with a light splash of olive oil. Toss through with your hands then roast for 15 minutes. Meanwhile, remove the stems from the red peppers and dice them. Then top and tail the courgettes and peel the red onions then slice both into 1/2cm rings. Finely chop the rosemary leaves. Add the red peppers, courgettes, red onion and rosemary to the baking tray with the carrots along with small pinches of salt and pepper and a light drizzle of olive oil. Toss with a spoon to combine everything together. Roast in the oven for 15 minutes. Drizzle a little olive oil in a medium saucepan on a medium heat. Peel and dice the garlic cloves then throw them into the saucepan and fry for 2 minutes. Next add the tinned tomatoes and small pinches of salt and pepper. Bring the sauce to the boil then reduce the heat and simmer for 15 minutes. Meanwhile, add the vegan butter to a frying pan over a medium heat. Once melted, add the flour, stir to combine and fry for 2 minutes. Pour in the cream and whisk regularly so that the sauce becomes smooth. Gradually pour in the milk, whisking continuously so the sauce remains smooth. Season with pinches of salt and pepper, then add the nutritional yeast. Continue stirring until the sauce begins to thicken. To build the lasagne, first add a few large spoonfuls of the tomato sauce to a large roasting dish and spread evenly. Then layer with 4 sheets of lasagne, followed by a few spoonfuls of bechamel. Next evenly spread 1/3 of the roasted vegetables on top. Repeat one more time starting again with a few spoonfuls of tomato sauce until you have 2 layers of lasagne sheets. Next later with a few spoonfuls of tomato sauce, 4lasagne sheets, and a few spoonfuls of bechamel. Next evenly spread the pesto over the bechamel and then layer with the remaining roasted vegetables. Finish with the last few spoonfuls of tomato sauce. Next sprinkle over the grated vegan cheese and finally spoon the remaining bechamel over the top. Spread the bechamel out evenly over the top of the lasagne. Roast in the oven for 30-35 mins or until golden on top. Leave to sit for at least 10 mins before serving. Want more recipes like this? Sign up to Veganuary to have them sent straight to your inbox. We’ll also send you meal plans, nutritional advice, celebrity cookbooks and more (and it’s all for free!)