1. Preheat oven to 180°C. 2. To make bechamel, melt butter in a pan over low heat. 3. Stir in flour and cook for one minute. 4. Remove from heat, add bay leaves and nutmeg and gradually stir in milk - I use a whisk from here. 5. Return to low heat and keep whisking and stirring for about 5 minutes, should thicken nicely. Put aside, season and remove bay leaves. 6. Now heat oil in a large frypan and add onion and garlic. 7. Cook over med heat about 2 minutes, then add sweet potato. Cook another 3 minutes. 8. Add mushrooms, oregano and zucchini and cook another 5 minutes til veggies are just softening. Remove from heat and add tomatoes and paste. 9. To assemble, place half the veggie mix in the bottom of a large shallow oven dish. ( I used a 26cm x 20cm dish, 5cm deep and it was only just big enough! ). 10. Top with 1/3 lasagna sheets, cover with all the ricotta and 1/4 the parmesan. 11. Top with another 1/3 lasagna sheets, cover with other half veggies and 1/4 parmesan. 12. Top with rest of lasagna sheets, cover with the bechamel and rest of parmesan - make sure completely covered. 13. Bake for 45 minutes or until nicely golden and tender. 14. Serve with a big crunchy salad! ---------------------------------------------------------------------------
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