For the béchamel sauce:
4 slices of Costco’s mild cheddar cheese (Or any cheddar cheese you can get that will melt easily.)
25 g of butter
2 tablespoons of plain flour
375 ml of milk (adjust as needed)
For the lasagna:
1 packet Latina fresh lasagna sheets
4 medium size mushrooms
1 celery stick
1/2 brown onion
1 large carrot
1 small zucchini
1 small sweet potato
225 g of baby spinach
125 g of grated tasty cheese
1 tablespoon of olive oil
1 teaspoon of minced garlic
3-4 Kumato tomatoes (rich, dark and mysterious tomatoes) or any medium sized tomatoes you have.
Preheat oven to 180 degrees Celsius 160 degrees Celsius fan forced.
In a small sauce pan add the butter and melt on high until it has melted completely.
Measure out the milk and place in a milk jug for easy pouring.
Add the flour and mix quickly to form a paste.
Add in the milk a little at a time and keep adding until you have a sauce consistency not too thick.
Add in the cheese slices and turn the heat down to medium.
Stir constantly with a whisk until the cheese has combined. If the sauce is too thick, add a little more milk.
If the sauce is too thin just cook longer stirring occasionally until your desired thickness is reached.
Rich and thick cheese sauce ready to use
For the mushrooms I wash and cut them into thin slices.
Thinly slice the onion and celery.
Add the olive oil to a fry pan and heat on high.
Sautée the onions, mushrooms and celery until all are soft. Add in the garlic and stir for about 30 seconds before taking off the heat.
To prep the other vegetables, wash the zucchini and carrot. Then peel the sweet potato. Discard of the peelings from the sweet potato then continue using the peeler to peel strips of sweet potato until you have about 1 cup of sweet potato.
Repeat this process with the zucchini and carrot (and yes I did leave the skin on the carrot. This is where all the fibre is.)
To assemble the lasagna start with about 3-4 tablespoons of béchamel sauce in the base of a lasagna dish, just enough to cover the base.
Next add one sheet of pasta, cutting to fit your dish if needed. I always use one sheet and then cut a piece about 2 cm wide to cove the base of my dish.
Cover the pasta with more béchamel sauce and then spread over approximately half a cup of sweet potato, carrot and zucchini and then top it with half of the baby spinach.
Layer the strips of vegetables and then cover with baby spinach
For the next layer add the pasta, then cover with béchamel sauce. Ensure with each layer the béchamel sauce covers the pasta completely so there will be no dry pasta. Then add the mushroom, celery and onion and spread out across the pasta.
Layer of mushroom, onion and celery
Add another layer of pasta then béchamel sauce. Cover with the remaining zucchini, carrot, sweet potato and spinach.
For the final layer add a sheet of pasta and spread a generous amount of béchamel sauce over the pasta.
Slice the tomatoes about 1/2 Cm thick, and place on top. For this I just cut as I go until I have covered the whole top layer of pasta. I used 3 tomatoes.
Cover the tomatoes with grated cheese and place into the oven for 40 minutes.
Cover the lasagna with tomatoes
This could also be made with gluten free lasagna sheets.
You can substitute the tasty cheese for any grated cheese. My other favourite is four cheese blend.