Easy Grilled Veggie Lasagna

Serves: 4 Preparation Time: 20 minutes; Baking time 35-45 minutes

One 24 oz. jar Mom's Organic Roasted Pepper & Onion Pasta Sauce, or pasta sauce of choice
1 Tbsp extra virgin olive oil
1 large onion, finely chopped
½ tsp dried chilli flakes
2 garlic cloves, crushed
3.5 cups Pinwheel Grilled Mediterranean Veggies (frozen)
9 –10 dried lasagne sheets (not the “no-boil” variety)
salt and freshly ground black pepper
For the cheese sauce:
2 Tbsps plain flour
2 Tbsps butter, cut into pieces
2.5 cups milk (of choice)
1 cup cheddar, coarsely grated
3 Tbsps grated mozzarella, or extra cheddar

Preheat oven to 400F. Heat the olive oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly. Add the chilli and garlic and cook for a few seconds more. Stir in the pasta sauce and bring to a simmer. Add grilled veggies (frozen) to the pan with the tomato sauce. Cook together for 3 minutes. Season with salt and ground black pepper.Set aside.
For the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium heat. Whisk constantly with a large metal whisk until the sauce is thickened and smooth. Stir in roughly two-thirds of the cheeses and season to taste.
Spoon a third of the vegetable mixture over the base of a 9 x 13“ ovenproof lasagne dish and cover with a single layer of lasagne. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne.
Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the cheese sauce. Sprinkle the reserved cheese over the top.
Bake for 35–40 minutes, or until the pasta has softened and the topping is golden brown and bubbling; cover with foil if top gets too brown before the sides are bubbling. Let stand for 5 minutes before cutting to allow the filling to settle.