2 2008-07-24T00:00:25+01:00 25 Serves 8-10 * 2 tablespoons [[olive oil]] * 4 onions, peeled and finely chopped * 4 small courgettes, cut into [[2.5cm]] dice * 2 small peppers, cored and cut into [[2.5cm]] squares * [[300g]] butternut squash, peeled and cut into chunks * 2 large leeks, cut into discs, optional * 2 garlic cloves, peeled and crushed * 2 x [[400g]] [[canned chopped tomatoes|tins of chopped tomatoes]] * [[Salt]] * Ground [[black peppercorns|black pepper]] * [[600ml]] water or vegetable [[stocks|stock]] * [[80g]] [[butter]] * [[70g]] plain [[flour]] * [[1.2 litres]] [[milk]] * 1 teaspoon [[mustard]] * [[250g]] Cheddar [[cheese]], grated * [[450g]] pre-cooked lasagne * Grated pumpkin seeds # Preheat the oven 180°C (350°F) mark 4. Grease a deep ovenproof dish, or individual dishes with a little oil. # In a frying pan cook the onions, courgettes, peppers, butternut squash, leeks (if using) and garlic in the remaining oil for a few minutes, then add the tomatoes, tomato puree, seasoning and water or stock. Bubble for 10-15 minutes. # To make the sauce, place butter, flour, milk and mustard in a small saucepan and whisk continuously over a medium heat until the sauce begins to boil and thicken. Turn down the heat to its lowest and let the sauce cook for 2 minutes. Add the grated cheese. # Into the baking dish pour one quarter of the white sauce, followed by one third of the vegetable mixture. Sprinkle in a third of the cheese and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of cheese and the pumpkin seeds for added crunch. # Cook in the oven for 25-30 minutes or until golden and bubbling. This recipe can be doubled up and prepared in advance or frozen in individual portions. If you have trouble getting your children to eat vegetables, cut them into smaller dice and they often won’t know they are there. You could use most vegetables that need using up from the fridge such as broccoli, carrot, butternut squash, cabbage, cauliflower, marrow, leeks, babycorn, sweetcorn, peas… the list goes on. false true false false false true true false true 3.04727966271832965268018470186709 9962 30357.0 3 Related recipes false approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson When they're cooked down, they're put through a strainer to remove skins and seeds, and reduced further until almost all of the moisture has evaporated. Usually a recipe will call for a tablespoon or two, just enough to enrich a beef stew, for instance, or to deepen the flavour of a sauce made with fresh tomatoes. 33 Tomato puree Concentrate made from paste type tomatoes that have high pectin content.