Roughly chop your selection of vegetables - in this case I used courgettes, aubergines, butternut squash, mushrooms, onions, garlic, broccoli and spinach - and add to a large saucepan with up to 4 tins of tomatoes, some tomato puree, a healthy glug of red wine, some bayleaves and some mixed herbs. Stir well, cover and leave to simmer for an hour or so until it's well reduced. If you like you can also add some lentils for some extra bite.
Make a basic white sauce as in the start of the whisky sauce in this recipe, but instead of adding whisky and cream, add cheese to the sauce and make it nice and thick. Then layer a large dish with alternating layers of the vegetable mixture, cheese sauce and lasagne sheets, until the dish is full. Finish with the cheese sauce and top with some grated cheese.
Bake in a medium-low oven (around 140°C) for 30 minutes, finishing off in a hot oven for 10 minutes before serving to brown the top of the lasagne. Perfect served with a green salad and garlic bread.
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