For vegans we highly recommend this too, just use nutritional yeast sauce instead of cheese sauce and make vegan lasagne sheets, or store bought lasagne sheets which usually don't contain egg.
1 Sweet potato
1 Red Pepper
1 Orange/Yellow Pepper
3 Cloves of garlic
1 Tin of tomatoes
Oregano, Basil, Thyme, Rosemary
3 tbsps Flour
A squeeze of lemon juice
Extra cheese for topping - any will do.
Preheat oven to 180 Celsius. Cut up the sweet potato, peppers and the courgette, into about 2cm chunks. Toss them in some vegetable oil and sprinkle with salt and pepper then put on to roast for 25 minutes.
Make the tomato sauce, slice the onions and garlic finely. Cook the onions until they are fragrant and translucent in some vegetable oil then reduce the heat and add the garlic and then the tin of tomatoes and the dried herbs. Let it simmer for another 5-10 minutes as you do the next step.
Mix together the egg and flour. Knead well and then roll out into thin strips. I find 90 grams of flour and one egg makes just enough for three sheets that fit a small deep dish I use. If you need more just keep the ratio of 90g of flour to one egg. Leave the sheets to rest.
Heat the butter and milk and add the flour. Then grate the cheese in and add a teaspoonful of mustard, a squeeze of lemon juice and salt and pepper to taste.
Add the roasted vegetable to the tomato sauce and add more salt and pepper or chilli powder or fresh chillies i you like. Use this at the bottom of the lasagne dish. Next add a layer of the cheese sauce and then a sheet of lasagne. Do this until you have filled the dish (be careful as it is likely to buble over in the oven if very full), then add an extra layer of cheese sauce and fresh grated chees on top of the final lasagne sheet and bake the whole thing at 180 for 40 minutes or until golden brown.