Veggie Lasagne with Iceberg Wedge Salad

Steps

1. Prep veggies Preheat oven to 200°C. Finely dice both measures of onion and grate carrots.
2. Prep lasagne sauce Heat a drizzle of oil in a large fry-pan on high heat. Cook first measure of onion and carrots for about 3 minutes, until softened. Add garlic, tomato paste and lasagne herbs. Cook a further 1-2 minutes, until fragrant.
3. Simmer sauce and prep Béchamel Add tomato passata, stock, 1 tsp salt, soy sauce and sugar. Bring to a simmer, reduce heat to medium and cook for about 7 minutes, until thickened. Season to taste. While sauce simmers, combine Béchamel sauce, milk and half the Parmesan cheese in a medium bowl.
4. Prep lasagne Lightly grease baking dish (about 30x35cm) and place one lasagne sheet in the base. Cover with half the lasagne sauce and 1/3 of the Béchamel sauce. Repeat with another sheet and finish with the final sheet of lasagne and remaining Béchamel. Sprinkle with remaining Parmesan and bake for 15-20 minutes, until sheets are cooked through.
5. Prep salad In a large bowl, whisk together mustard with a drizzle of oil, a drizzle of vinegar. Cut lettuce into 3 wedges. Remove centre half from each lettuce wedge, then thinly slice; peel cucumber into long ribbons; cut tomato into 1cm wedges; thinly slice onion. Toss all salad ingredients (except reserved lettuce) in the large bowl with dressing and season to taste.
6. To serve Divide lasagne between plates, then place lettuce wedges on the side and fill with salad. Sprinkle over basil.