Winter vegetable lasagne

Method

1. Cut the parsnips, sweet potato, carrot and courgette into chunks and place in a roasting tin. Add the onions and pepper, drizzle with oil and roast in a preheated oven at 190ºC/170ºC Fan/Gas mark 5 for 25 to 30 minutes or until cooked.
2. When cooked, mix with the tomatoes, tomato purée, chilli powder and herbs.
3. Meanwhile prepare the sauce by placing Flora Original and flour into a saucepan. Add the skimmed milk gradually, constantly stirring over a moderate heat. Bring to the boil.
4. Cook for 2 to 3 minutes until smooth and thickened. Add half the cheese and the mustard.
5. Assemble the lasagne by placing half the vegetables in an ovenproof dish, cover with three sheets of lasagne and top with half the sauce. Repeat layers ending with cheese sauce.
6. Sprinkle with remaining cheese and return to oven for 35 to 40 minutes until golden brown.
7. Toast the bread and mix the garlic, ProActiv Light and chopped parsley. Spread the mix onto the toasted granary bread.

Method – Air Fryer

1. Toss the root vegetables, courgette and onion with the oil and air fry at 190°C for 18-20 minutes (in batches), shaking halfway.
2. When cooked, mix with the tomatoes, tomato purée, chilli powder and herbs.
3. Meanwhile prepare the sauce by placing the Flora Original and flour into a saucepan. Add the skimmed milk gradually, constantly stirring over a moderate heat. Bring to the boil.
4. Cook for 2 to 3 minutes until smooth and thickened. Add half the cheese and the mustard.
5. Assemble in a dish that fits the basket and air fry at 160°C for 25-30 minutes covered with foil, then uncovered for 5 minutes until golden.
6. Toast the bread at 190°C for 3 minutes, then spread with the ProActiv Light, garlic and parsley mix.