Vegetable Lasagne Recipe

Preheat oven to gas mark 5, 375F(190C)
Cook lasagne according to instructions, and drain in a colander.
Heat the oil in a frying pan, add onion and pepper and cook over a moderate heat until soft - about 5 minutes. Add courgettes, mushrooms and garlic and cook for another 5 minutes stirring regularly. Add tomatoes, tomato puree, wine, herbs, cashew nuts and a good seasoning of salt and freshly milled pepper. Turn down heat and simmer for about 10 minutes.

Meanwhile make the sauce by placing flour, butter and milk together in a saucepan. Whisk together over a medium to low heat until blended. When sauce has come to the boil and thickened, season it with salt, freshly milled black pepper and a good grating of whole nutmeg. Now stir in the cheese until melted and remove the sauce from the heat.

To assemble, put a layer of vegetable mixture over the base of a dish, follow it with a layer of lasagne, repeat this and finish off by pouring the cheese sauce all over the final layer.
Sprinkle top with Parmesan cheese and bake in the oven for 35 - 40 minutes