Name: Vegetarian Lasagne
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 medium white onion (180g) (chopped); 1 stalk of celery (finely chopped); 4 cloves of garlic (minced); 1 medium carrot (80g) (peeled and finely chopped); 2 tbsp fresh basil (chopped); 1/2 tbsp dried oregano; 1/4 tsp red chilli flakes; 50 ml red wine; 1 x 650g bottle of passata; 1 bay leaf; 1/4 tsp each of sea salt and ground black pepper; 50 g butter; 50 g plain flour (all-purpose); 2 cups of milk; 1 tsp dijon mustard; 1/4 tsp grated nutmeg; 50 g mature cheddar cheese; 1/4 tsp ground black pepper; 250 g fresh egg pasta lasagne sheets; 5 or 6 large portobello mushrooms (wiped clean then sliced); 2 medium courgettes/zucchini (sliced thinly lengthways); 1 jar of roasted red bell peppers (cut into quarters lengthways); 250 g fresh mozzarella cheese (grated)