Courgette Vegetable Lasagne

This recipe is so good even the kids will like it.
And it's good for you too.

Ingredients:
9 cooked lasagne noodles
1 large onion, peeled and thinly sliced
2 cloves garlic, peeled and crushed
1 chopped green pepper
2 cups chopped courgettes Zuccini
1 cup sliced mushrooms
4 cups chopped tomatoes
1 tablespoon tomato puree
1/4 cup red wine
1 teaspoon dried basil
2 tablespoons cashews, chopped
1 teaspoon dried oregano
Olive oil for frying
Salt and freshly ground black pepper

For the Sauce:
2 tablespoons flour
2 tablespoons butter
1/2 cup milk
Freshly grated nutmeg
1 cup grated parmesan cheese
Parmesan cheese to sprinkle on top

Directions:
Preheat oven to 375 degrees F.
Cook lasagne according to instructions, and drain in a colander.
Heat the oil in a frying pan, add onion and pepper and cook over a moderate heat until soft - about 5 minutes.
Add courgettes, mushrooms and garlic
and cook for another 5 minutes stirring regularly.
Add tomatoes, tomato puree, wine, herbs, cashew nuts
and a good seasoning of salt and freshly milled pepper.
Turn down heat and simmer for about 10 minutes.
Meanwhile make the sauce by placing flour,
butter and milk together in a saucepan.
Whisk together over a medium to low heat until blended.
When sauce has come to the boil and thickened,
season it with salt, freshly milled black pepper
and a good grating of whole nutmeg.
Now stir in the cheese until melted
and remove the sauce from the heat.

To assemble, put a layer of vegetable
mixture over the base of a dish,
follow it with a layer of lasagne,
repeat this and finish off by pouring the
cheese sauce all over the final layer.
Sprinkle top with Parmesan cheese and
bake in the oven for 35 - 40 minutes