GF WF Roast vegetable lasagne (V)

Ingredients:

200g gluten-free (rice and corn) lasagne sheets
30g Parmesan or Cheddar cheese, grated

For the filling:

2 cloves garlic, left whole
1 medium red onion, peeled and cut into wedges
2 heads fennel, trimmed, cut into large wedges
1 red and 1 yellow pepper, de-seeded and cut into chunks
2 large courgettes, trimmed and cut into thick slices
A few sprigs of thyme or a good teaspoon of dried mixed herbs
3 Tbls olive oil
Salt and ground black pepper
2 tsp GF vegetable bouillon/Stock Cubes
90g red lentils
Soaked, washed and drained, to remove any foreign matter, like grit etc

For the cheese sauce:

60g Butter
30g GF plain flour
30g GF cornflour
1 tsp GF mustard powder
1 litre Milk
30g Cheddar Cheese grated
Salt, pepper and grated nutmeg

Method:


To make the filling:

Pre-heat the oven to hot, 220°C (425°F, gas mark 7).

Mix all the vegetables in a large roasting tin with the herbs, oil and plenty of seasoning.
Roast for about 25 mins, then turn them and roast for another 20 mins.

Meanwhile:
Dissolve the vegetable bouillon (or use 2 GF stock Cubes) in 550ml boiling water.
Add the lentils and leave them to soak for 30 mins.

Squeeze roasted garlic on to roasted vegetables.
Stir soaked and drained lentils and stock into roasting tin.

To make the sauce:
Melt the butter in a saucepan, add the GF plain flour, GF cornflour and GF mustard and cook for 1 min.
Gradually stir in the milk a little at a time.
Stir in cheese, bring to the boil, and boil for a few minutes.

Whisk it well, but don't worry too much about little lumps.
Season with salt, pepper and nutmeg.

Spread a third of the lentil, vegetable and stock mixture over the base of a large ovenproof dish.
Cover with 4-5 sheets or a layer of lasagne and spread half the cheese sauce over the top.
Cover with another third of the lentil/vegetable mix, another layer of pasta, the last of the lentils/vegetables, then rest of sauce.
Sprinkle with cheese.

Bake for 45 mins until browned.
Leave for 10 mins to settle before serving.
Serve with green vegetables or salad.