Gluten-free vegetarian lasagne

I love making vegetarian lasagne, it's super filling and perfect for when you have people over. Serves 3 and takes approx. 1 hour to make.

Ingredients:
3 x sheets gluten-free lasagne
Salt and pepper

For the cheese sauce:
25g butter
25g gluten-free plain flour
500ml milk
100g cheese, grated

For the tomato sauce:
1/2 onion, chopped
1 x clove crushed garlic
400g tin of chopped tomatoes
1/4 litre Bouillon stock
2 x teaspoons mixed herbs

Method:

- Pour boiling water in a shallow, heat-proof dish and carefully place in the three sheets of lasagne to soften them

- Pre-heat the oven to 200°C

To make the cheese sauce:

- Soften the butter in a non-stick pan on a medium heat

- Add the flour and stir together to make a rue

- Pour in the milk and stir for approx. 10 mins until it thickens

- Stir in the grated cheese, leaving a handful behind, until the sauce is smooth

- Season with salt and pepper

To make the tomato sauce:

- Fry the onion for approx. 2 mins before adding the crushed garlic and mixed herbs

- Once the onion has browned, pour in the tin of chopped tomatoes and mix together

- Add the 1/4 litre of stock and fry for approx. 15 mins until the sauce has thickened

- Pour the tomato sauce into the base of an over proof dish

- Pour away the lasagne sheet's boiling water and carefully place them on top of the tomato sauce, creating an even layer

- Pour the cheese sauce on top

- Sprinkle the remaining handful of cheese onto the surface

- Cook in the oven for 20 mins until the cheese has melted

- Enjoy!