Vegetarian Lasagne (Made in Italy)

Thanks to the following ingredients:

carrot, onion, leek, tomato flour (2 tbs), butter (1 tbs)
whole peeled tomatoes (1 tin), red wine (dash)
oregano, salt, pepper, sugar (sprinkle), capsicum
vegetable stock (1 cube), parmesan cheese (1tbs)

lasagne sheets (approx 9), mozzarella (1 clump)

Step 1 (preparation of vegetables)
Cut up the vegetables - carrot, onion, tomato, leek, capsicum
Simmer in frypan on medium heat with oil and a bit of water
Cover frypan with aluminium foil to help with the simmering
Step 2 (simmering sauce)
Cut up tomato, garlic and add to simmering vegetables
Also sprinkle some oregano, salt, pepper and a small

dusting of sugar.
When vegetables have become soft and tender add the

tinned tomatoes and a dash of red wine
Step 3 (bechamel sauce)
In a saucepan melt a large tablespoon of butter then add

two table spoons of flour and stir into paste
Prepare vegetable stock in boiling water and then add to

paste and keep stirring over low heat
Add sprinklings of paprika and parmesan, stir through and

take off heat
Step 4 (layering of lasagne)
Boil water and cook lasagne sheets for only half a minute

have dish ready
Layer ingredients in the dish - vegetable sauce, lasagne

sheets (approx 3), bechamel sauce, vegetable sauce and

so on
Last layer lasagne sheets, bechamel sauce torn

mozzarella
Place on middle shelf of oven at 180 degrees
celcius for 10-15min or until golden