Deanna’s Recipe of the Week #3 - Eurovision Lasagne

Every year, my husband Patrick (not pictured here on the left!) likes to watch The Eurovision Song Contest and eat Lasagne (which we also only do once a year.) This year, I thought I'd base our lasagne on the one we make for the deli, but with a little (non-vegetarian) twist. Needless to say, once again, the lasagne was the highlight of the evening. Even the Italians would have given it 'Douze Points'.

Roast vegetable & Feta Lasagne with Smoked Chorizo -- serves 3/4

2 large courgettes
2 red onions
1 red and one yellow pepper
olive oil
salt and pepper
fresh or dried thyme or oregano
200g feta cheese
about 50g smoked chorizo, sliced
fresh basil
2 x 400g tins chopped tomatoes
lasagne sheets
50g butter
50g plain flour
500ml milk
freshly grated parmesan
grated nutmeg

Heat the oven to 180/gas 6.

Peel and chop the onion into chunks (about 9 each half), cut the pepper into similar sized pieces and slice the courgettes into rounds about the width of a pound coin - if you cut the veg too small, they can catch and taste bittter, too large and they can go soggy.

Place the veg in a roasting tray, drizzle with olive oil, salt, pepper and herbs and use your hands to mix so all the veg is coated. Roast in the oven for about an hour.

Meanwhile make the white sauce by melting the butter, stirring in the flour and adding the milk bit by bit until thick. Season with salt, pepper and nutmeg.

If using, chop the slices of chorizo into strips. Place in a small, hot frying pan and cook for a minute or so until crispy. When the veg are ready you can begin putting the lasagne together.

Spoon a little chopped tomato onto the bottom of your oven proof dish to stop the lasagne sticking. Place a single layer of lasagne sheets on the bottom so it is covered entirely - you may need to break a few sheets to patch it up.

Scatter half the veg evenly and crumble over half of the feta. Add a few torn basil leaves and cover with a tin of tomatoes. Scatter over half of the fried smoked chorizo and repeat the layer. Top with another layer of lasagne sheets and cover with the white sauce. Scatter over some grated parmesan cheese and bake in the oven for about 45 minutes until golden on top.