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Heat a large non-stick pan over a medium-high heat. Add broccoli, cauliflower, beans, red pepper, zucchini, carrots, tomato puree, parsley and chilli sauce, bring to the boil then turn down to a simmer for 6-8 minutes or until vegetables are tender. Mash vegetables with a potato masher to give a smoother consistency. Remove pan from heat and set aside.
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To make the white sauce, place milk in a saucepan and heat over a medium heat, stirring occasionally, for 4-5 minutes or until almost boiling.
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Stir in cornflour mixture and cook, stirring constantly, for 3-4 minutes or until sauce boils and thickens. Stir in mustard and season to taste with black pepper.
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Spread ¼ of the vegetable mix over the base of an oven proof dish, and then cover with a layer of lasagna sheets.
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Top with a further third of the remaining vegetable mixture and ¼ of the sauce, repeat until all the vegetable mixture is used and top with all of the remaining white sauce.
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Combine Parmesan and Cheddar cheeses, sprinkle over top of lasagna and bake for 30-35 minutes or until lasagna sheets are soft. May be frozen if required – cool for half an hour after baking, cover with plastic wrap to seal, then freeze. Defrost in fridge overnight prior to reheating.
