Vegetable Lasagna

This vegetable lasagna is a healthy and enjoyable alternative to the meat based version.
This vegetable lasagna does not contain any meat however, it does contain dairy and egg products, i hope to get a vegan version up online in the near future.

This recipe contains the following vegetables -  onions, carrots, zucchini, tomatoes, capsicum and don't forget the tasty garlic, basil and oregano (use these instead of salt to cut down on the sodium content). This recipe uses reduced fat dairy options, and olive oil which is a healthy cooking oil. Most lasagnas can contain upwards of 80-100g of butter however i have significantly reduced this by using 40g of an olive oil based margarine. 
Get creative with this recipe, if you have other vegetables left lying around in the fridge, chop them up and use them! This saves money and reduces wastage.

What you will need:
2 tbsp olive oil
2 grated large brown onions (450g)
4 cloves crushed garlic
2 grated medium carrots
2 cubed medium zucchini (250g)
4 diced tomatoes
1 diced red capsicum  
bunch of chopped basil
bunch of fresh oregano
40g olive oil based margarine
1/3 cup plain flour
4 cups of reduced fat milk
2 cups reduced fat grated cheese
250g of lasagna sheets
1 cup grated mozzarella
1/2 cup grated parmesan

1. Heat up a large frying pan over medium-high heat. Heat a small amount of olive oil in the pan and cook the onion and garlic for 5 minutes.
2. Add the grated carrot and cubed zucchini and mix together well. Add diced tomatoes, capsicum, basil and oregano. Add the lid to the pan and allow it to simmer for 20minutes. Add water if the sauce begins to thicken too much.

3. Meanwhile heat up the oven to 200C or 180C for fan forced. Add a very small amount of olive oil to a large preferably a 28cm square oven dish.
4. Melt the margarine in a medium saucepan over a medium heat. Add the flour and cook and stir for 1 minute. Gradually at the reduced fat milk. Continue to stir and cook the mixture until it boils and begins to thicken. Remove from the hot plate, and add 1 cup of grated cheese.

5. Add one layer of the lasagna sheets to the base of the dish. Then spread half of the tomato mixture ontop,  then top with 1/3 of the cheese sauce.
6. Add another layer of the lasagna sheets to the top of the cheese sauce, again spread the other half of the mixture. Continue and add another layer of the cheese sauce.
7. Add a final layer of the lasagna sheets to the top of the cheese sauce. Spread a final layer of cheese sauce on the top and then sprinkle with the grated cheddar, parmesan and grated mozzarella.
8. Bake @ 200C for 40-45minutes or until the top has begun to turn golden and brown.