I made this one up because I had some roasting veges that needed cooking and a craving for lasanga. It turned out much better than I expected and tastes yummier than it looks on paper.

Ingredients.
Roasting veges - whatever rocks your boat I used pumpkin, sweet potato, carrot, zucchini and button mushrooms.

A tin of cherry tomatoes (or diced would do)
An onion
Garlic, herbs, salt chili (whatever you fancy)

Butter
Flour
Milk
Cheese.

Lasagna sheets

How to.
Cut your veges into small chunks then roast them. I put the zucchini and mushroom in when the rest are about 3/4 cooked.
When the veges are nearly cooked dice your onion and then put it in a largish saucepan and cook it until it is translucent. Then chuck the tomatoes in and the garlic and whatever herbs and spices you want and salt too if you use it (the cheese is quite salty so I didn't bother because I try not to put much salt in when I cook because I don't want my boys as salt addicted as I am).
Bring it all to the boil then chuck your roast veges in give it a stir. If it is still a bit watery then put it on a low heat to reduce a bit, otherwise just let it sit so the flavours can mix while you make your bechamel sauce.

A bechamel sauce is just a white sauce with some cheese (I like parma and cheddar). I can't help with quantities because I have always made it by eye but anyways you just chuck in a chunk of butter and some flour and melt the butter. Then add milk gradually stirring often. Then chuck in your cheese (and salt and pepper - I don't use salt but some folk do, nutmeg is nice if you have it but not essential).

Then you just need to assemble it. Lasagna sheet, veges, lasagna sheet, white sauce, lasagna sheet, veges and so on.

Top it with cheese and bung it in the oven for as long as your lasagna packet says.

It's quite rich but in this weather rich is nice and my boys ate nearly all of it. Imran didn't eat his mushroom.