Vegetarian Lasagne

2 cloves of garlic crushed

2 courgettes sliced

1 onion chopped

450g carrots sliced

225g parsnips diced

225g swede diced

225g potato

1 small tin of tomato purée

1 tin of tomatoes

2 vegetable stock cubes

seasoning

1 tbsp oregano

1 tbsp marjoram

2 pints white sauce

lasagne sheets

330g cheddar grated

large lasagne dish

Method

Fry the onion in a little oil and add in the garlic, herbs and stock cubes. Add in all the other prepared vegetables and fry over a low heat for 10 minutes.

Add in the tomatoes and purée and season to taste.

Place a layer of white sauce on the base of the lasagne dish and carefully cover with lasagne sheets.

Cover this with some of the vegetables and another layer of lasagne sheets. Continue with this pattern, finishing with a layer of white sauce.

Top with the grated cheese.

Bake in an oven for 45 minutes to 1 hour at 180C gas mark 4 .