Vegetable Lasagne with Fresh Pasta Sheets

• Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic and onion for 2 minutes, then add the courgette, the bell pepper and the Sicilian-style herbs.
• Fry for 4 - 5 minutes, then add the passata, the sugar and the water for the sauce.
• Cover with the lid and allow to cook gently for 5 minutes or until done.
• Season to taste with salt and pepper.

• Weigh the flour and the butter.
• Melt the butter in a saucepan over medium-high heat.
• Add the flour and fry until golden, stirring continuously.
• Add a third of the cream and whisk until fully incorporated.

• When the sauce reaches a gentle boil, repeat with the rest of the cream, gradually adding it in two more batches.
• Whisk continuously to ensure there are no lumps (see Tip).
• Add the stock and allow to reduce for 3 minutes over high heat.
• Season to taste with salt and pepper.

Tip: if there are still lumps after whisking, strain the sauce through a sieve.

• If necessary, cut the lasagne sheets into smaller pieces so as to fit your oven dish.
• Transfer a shallow layer of the tomato sauce to an oven dish, then top with a layer of the lasagne sheets.
• Top with a thin layer of the creamy sauce and then another thin layer of tomato sauce.
• Repeat until all of the lasagne sheets have been used, then finish the lasagne with the rest of the creamy sauce.