ANG’S VEGETARIAN LASAGNE

6 lasagne noodles
2 tablespoons olive oil
1 whole medium onion, chopped
4 cloves garlic, chopped
1 small butternut, sliced and steamed until just soft and then chopped into chunks
8 medium Portabellini mushrooms, chopped
8 whole zucchini (baby marrows), chopped
1 tin Mediterranean tomatoes
½ cup white wine
1 teaspoon each dried basil, oregano and parsley
½ teaspoon salt (more to taste)
freshly ground black pepper
½ teaspoon red pepper flakes
3 tablespoon cream cheese
1 round Feta, sliced thinly
4 tablespoon butter
4 tablespoon flour
500 ml milk
salt and freshly ground black pepper
½ cup finely grated cheddar cheese
½ cup Parmesan cheese

Preheat oven to 180°C.
Heat olive oil in a large pan over medium heat.
Add onions and garlic and cook for a minute.
Add the baby marrows and cook a few minutes.
Then and mushrooms and cook for a few minutes.
Pour in wine, add salt, pepper, herbs and red pepper flakes, and stir.
Add the steamed butternut.
Pour in tomatoes.
Cook for about 8 minutes and then add the cream cheese to the sauce and turn off heat and set aside for cheese to melt.
In a separate pot melt the butter and add the flour and stir to form a roux.
Add the milk and season and whisk until thickened but not too thick.
To assemble, spread a little of the white sauce in a square roasting pan.
Layer two lasagne noodles in the pan, slightly overlapping them if necessary.
Add a little grated cheddar.
Spread 1/3 of the vegetable mixture on the noodles.
Top the vegetable mixture with feta slices.
And then a little more white sauce.
Top with 2 lasagne sheets.
Continue layers as above ending with white sauce and then top with remaining grated cheddar and all of the Parmesan.
Bake, covered in foil, for 20 minutes, then remove foil and continue baking for 30 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
Serve with crusty French bread.