• Wash and slice up all of the vegetables.
• Mix the water and vegetable stock cube together, and bring to the boil in a pan.
• Add the vegetables and simmer for 10 minutes.
• Place flour, butter and milk in another pan, heat and whisk continuously until the sauce thickens and is nice and smooth.
• Place half the cooked vegetables into an ovenproof dish (this recipe recommends a 10×8 inches dish).
• Cover with half of the lasagne sheets, half of the sauce and a sprinkle of the grated cheese.
• Repeat to make another layer.
• Top with the remaining sauce and a sprinkle of cheese.
• Bake in the oven at 190°C or Gas Mark 5 for 35 minutes until the top is golden.
• Serve with a delicious green leaf salad!

Top Tip:

• Drain the vegetables of any excess water before adding to the ovenproof dish. This will help prevent the finished lasagne becoming too watery.