Winter vegetable lasagne

Few meals are as comforting on a cold winter’s evening than a lasagne. This recipe packs in the veggies, helping you towards your 5 a day.

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.
When cooked, mix with the tomatoes, tomato purée, chilli powder and herbs.
Meanwhile prepare the sauce by placing the Flora and ﬂour into a saucepan. Add the skimmed milk gradually, constantly stirring over a moderate heat. Bring to the boil.
Cook for 2 to 3 minutes until smooth and thickened. Add half the cheese and the mustard.
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.
Sprinkle with remaining cheese and return to oven for 35 to 40 minutes until golden brown.
Toast the bread and mix the garlic, Flora ProActiv Light and chopped parsley. Spread the mix onto the toasted granary bread.