Summer vegetable lasagne

INGREDIENTS

1 tbsp

oil

small onion (diced)

100 g

asparagus (cut into 1/2cm slices)

50 g

sugarsnap peas (cut into 1/2cm slices)

4 cloves

garlic (minced)

100 g

mushrooms (cut into 1cm dice)

125 g

cherry tomatoes (quartered)

125 g

sweetcorn kernels

2 tbsp

butter

2 tbsp

plain flour

300 milliliters

milk

1/4 tsp

ground nutmeg

Salt

Black pepper

50 g

cheddar cheese (grated)

150 g

no-boil lasagne sheets

100 g

mozzarella (I actually used a mozzarella / cheddar mix, grated)

large tomato (sliced)

Fresh parsley (chopped, to serve)