3 large beefsteak tomatoes (about 1 lb in weight)
200 grammes mushrooms (about 7 oz) - I used oyster and shii take
1 medium and 1 small onion (well, that's what I had!)
2 cloves garlic
1 red and 1 green [bell] pepper
1 pint - 1 US pints - skimmed milk (reconstituted is fine)
1 heaped tablespoon plain flour
"a nice amount" of grated cheese (I used about 3 oz,
maybe more)
10 sheets lasagne - I used wholemeal, no-cook.
If you need to precook the lasagne, do so according to the instructions on the packet. Many varieties don't need pre-cooking.
Chop onion and mushrooms, crush garlic, peel and chop tomatoes and peppers. Place in a saucepan with seasoning, and heat gently until juices run. You might want to spray the saucepan with a cooking spray first. The mushrooms and tomatoes will give of juice, and simmer the vegetables together in the juice while you make the cheese sauce.
Whisk milk and flour together until smooth (use a food processor or electric blender). Bring to the boil, stirring all the time. It will thicken. Turn off heat, season, and add half the cheese.
Now make up the lasagne in layers of vegetables, pasta and cheese sauce, or just vegetables and pasta, pouring the cheese sauce over the top, whichever you prefer. In any event, finish with a layer of cheese sauce, and sprinkle with the rest of the grated cheese.
Bake at Mark 6 (200C, 400F) for about 35-40 minutes.