VEGETABLE LASAGNE

1 For the filling: Preheat an oven to 180°C. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the tomato paste and mix through. 3 Add the Tomato Mince R/P and tomatoes. Bring to the boil, stirring continuously. Gradually add the water. 4 Reduce heat and simmer for 10 - 15 minutes, stirring occasionally, until the sauce has thickened. 5 Place all the vegetables in an oven dish and sprinkle with the Veggie Seasoning. Roast in the oven for 15 - 20 minutes. 6 Add the vegetables to the tomato sauce and mix through. 7 For the sauce: Mix together the milk and Cheese Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, whisking continuously, until the sauce has thickened. 8 For the lasagne: In a baking dish, begin with a thin layer of cheese sauce followed by a layer of lasagne sheets. Then add half of the roasted vegetable filling and top with a layer of lasagne sheets. Repeat the process to have 2 vegetable and 3 pasta layers. Pour all the remaining cheese sauce over the top. Sprinkle the grated cheese on top and bake for 30 - 40 minutes or until lightly browned. 9 Allow to stand for ± 10 minutes before serving.