Step 1

Preheat the oven to 200ºC (400ºF). Grease with butter a large 9-inch × 13-inch (22cm x 33cm) rectangular baking dish. Sprinkle some flour over the butter (edges and base) and set it aside.

Step 2

Heat 1 Tbsp olive oil in a large fry pan over medium-high heat. Add onion and sauté until translucent. Add minced garlic and cook for a further 1 minute, until fragrant.

Step 3

Add sliced carrot and cook for 4 minutes or until carrot has just started to soften.

Step 4

Add sliced zucchini and cook until soft, about 4 minutes. Adding more oil if needed to prevent sticking to the base of the pan.

Step 5

Stir through mushrooms and allow to cook until softened and they begin to release their juices, about 5 minutes.

Step 6

Add broccoli and peas, and cook until broccoli is vibrant and just tender.

Step 7

Stir through chopped spinach and cook until wilted. Season with salt and pepper to taste.

Step 8

Once vegetables are tender/soft, turn off the heat and leave them in the pan while you make the white sauce.

Step 9

Melt butter in a large fry pan over low heat.

Step 10

Once completely melted, increase the heat to medium and stir through minced garlic using a hand whisk. Sizzle garlic in the butter for 1 minute, while whisking or until garlic just begins to brown, ensure not to burn.

Step 11

Add flour and whisk it through the butter, cooking gently for 1 minute on medium heat.

Step 12

Gradually pour in the milk, increase the heat to medium-high and mix continually with the whisk until the sauce thickens, ensuring not to boil.

Step 13

Add nutmeg and season with salt and pepper to taste, mix well.

Step 14

Stir through the chopped parsley.

Step 15

Sprinkle over half the amount of cheese (1 cup/100g) and stir until melted through. Turn off the heat and set it aside.

Step 16

Lay one layer of lasagna sheets (4 sheets) in the bottom of the greased roasting pan.

Step 17

Pour half of the vegetable mixture over the sheets, spreading out evenly.

Step 18

Pour over one-third of the white sauce and spread it over the vegetables.

Step 19

Lay another layer of lasagne sheets (4 sheets).

Step 20

Spread over the remaining half of the vegetables.

Step 21

Pour and spread over the second-third of the white sauce.

Step 22

Lay another layer of lasagne sheets (final 4 sheets).

Step 23

Pour and spread over the remaining one-third of the white sauce.

Step 24

Sprinkle the remaining (1 cup/100g) grated cheese over the white sauce.

Step 25

Bake for 40-45 minutes or until the top is golden and crispy.

Step 26

Remove from the oven and allow it to rest uncovered, for 15-20 minutes before serving, if desired. Resting the lasagna will make it thicker and prevent it from being sloppy when served.

Step 27

Garnish with fresh basil leaves if desired.

Step 28

Serve and enjoy!

Step 29

Store any leftovers still in the roasting/baking pan, tightly wrapped in cling film, including the sides of the pan, then cover it in foil. Refrigerate for 2-3 days. Or store leftovers in individual serving sizes, wrapped in cling film and foil, or in an airtight container, refrigerated, for 2-3 days.