Veggie Lasagne

Ingrédients

Quorn mince

Tomatoes

Tinned peeled tomatoes

2 Red peppers

2 yellow peppers

2 red onions

2 packs mushrooms

Fresh garlic

Herbs

10 tablespoons butter

1/2 cup flour

2 quart milk

Pepper

Tagliatelle

Aubergine

Instructions

Filling:

Cook onions and mushrooms

Slice and bake aubergine

Bake peppers

Add tomatoes

Season with herbs

And quorn and simmer

Cook tagliatelle

Béchamel sauce:

Melt butter in a large saucepan over medium heat. Add flour and whisk into the melted butter until smooth. Cook and stir until flour turns a light, golden, sandy color, about 7 minutes.

Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and no longer tastes gritty, 10 to 20 minutes

Season to taste with salt and nutmeg.

Bake all together for 20 minutes