Ingredients
- 2 beetroot
- 2 carrots
- 1 potato
- 1 aubergine
- 8-10 runner beans
- 1 lemon
- 8 cloves of garlic
- Fresh sprigs of parsley, sage, rosemary, and thyme
- 1 pint milk
- 50g butter
- 50g flour
- ¼ tsp ground cloves
- 12 lasagne sheets
- 300g tinned mushy peas
- Mature cheddar cheese
Method
- Dice vegetables. Toss with oil in a roasting tin. Season with salt and pepper. Squeeze lemon juice over vegetables and add rinds to roasting tin. Add garlic unpeeled.
- Roast in the oven 180 C for 40 minutes.
- After 40 minutes, take the vegetables out of the oven. Remove the lemon rinds. Press the garlic from its peel and stir through. Finely chop the herbs and toss through.
- Melt butter in a pan. Remove from the heat and stir in the flour to make a paste. Return the pan to the heat and gradually add the milk. Continue to stir till sauce has thickened. Add ground cloves.
- In a large dish, add a layer of about half the vegetables, and top with lasagne sheets and white sauce.
- For the second layer, spoon on the mushy peas. Top with lasagne sheets and white sauce.
- Add the rest of the vegetables. Top with lasagne sheets, white sauce, and a generous covering of grated cheese.
- Bake in the oven for 30 minutes.
Thomas Gaston 