Roasted vegetable lasagne

HOMEMADE TOMATO SAUCE

Heat 1 tbsp olive oil in a saucepan. Add 2 finely chopped onions, 2 sliced garlic cloves and 1 roughly chopped carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in 2 tbsp tomato purée. Cook for 1 min, pour in 200ml white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful of basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor.

WHITE SAUCE

Melt 85g butter in a saucepan,

stir in 85g plain flour, then cook

for 2 mins. Slowly whisk in 750ml milk, then bring to the boil, stirring.

Turn down heat, then cook until the

sauce starts to thicken and coats the

back of a wooden spoon. Will keep, cooled, in the fridge

for up to three days or frozen for three months.