Tomato Sauce
Chop carrot into chunks around 2-4cm in size.
Add diced onion, garlic and carrot, cook for 5-10 minutes and then add tomato puree and white wine and canned tomato, cook for 5-10 minutes until reduced.
Keep to the side.
The White Sauce
Melt butter in pan, slowly add flour and mush together unto a ball.
Add a little milk, mix until fully absorbed, then add a little more milk. Keep slowly adding all the milk until you have a smooth sauce.
The Veggies
Add oil to pan, then add cut up eggplant, peppers. Cook until slightly softened.
Building The Lasagne
Place half the veggies on the base on a overproof dish. Add a layer of white sauce then add sheet of lasagne, add another layer of veggies, then add tomato, repeat this until all 5 layer of lasagne are placed in the baking dish.
Finish the lasagne so that there is a later of white sauce covering the top on the dish and then place into oven.
Cook in over for 15-20 minutes, checking periodically that is isn’t burning on top.