Gluten-free mushroom, pepper and courgette lasagne

I used gluten-free Orgran Lasagne Mini Sheets. If using another brand or common lasagne, the sheets may need pre-cooking. Great served with a crisp salad.

Vegetable sauce

2 Tbsp	Olive oil
6	Vine-sweet mini peppers, coarsely chopped
500 g	Portobello mushrooms, coarsely chopped (Main)
3 medium	Courgettes, halved lengthwise & thickly sliced
5	Garlic cloves, crushed
1 jar	Passata, approx 700g
2 cups	Vegetable stock
1 Tbsp	Italian herbs, dried
1 ¼ cups	Kalamata olives, thickly sliced

Cheese sauce

3 cups	Milk
5 Tbsp	Cornflour
100 g	Butter
3 cups	Aged cheddar cheese, shredded
250 g	Dried lasagne pasta, gluten-free (Main)

Directions

1. Heat a little oil in a large frying pan and sauté the peppers, until crisp-tender. Add the mushrooms, courgettes and garlic and stir-fry for 5 minutes or until the mushrooms are dry. Add the passata and stock. Simmer for 5 minutes then add the herbs, olives and black pepper. Simmer for 10 minutes.
2. To make the cheese sauce, combine 1 cup of milk with the cornflour, until smooth. Melt the butter in a saucepan or microwave jug. Add the remaining milk and the cornflour mixture. Heat, stirring, until thick. Add half the cheese and stir until melted.
3. Spoon a little of the vegetable sauce onto the base of a 25cm x 25cm lasagne dish. Top with a layer of the lasagne. Top with more sauce and lasagne until 3 layers have been prepared. Pour the cheese sauce on top and sprinkle with the remaining cheese.
4. Preheat the oven to 200C. Cover and bake for 20 minutes. Remove the cover and cook for another 10 minutes.