• Tweet
• Sharebar

• Tweet

Serves 2.

Ingredients:

2 red peppers

4 large tomato’s

1 white onion, chopped

2 tablespoons olive oil

teaspoon oregano

teaspoon nutmeg

2 x teaspoon dried basil.

4 crushed garlic cloves

2 teaspoons brown sugar

150ml vegetable stock.

handful of baby spinach

200 ml milk

1 oz. butter

1 oz. plain flour

2-3 tablespoons boiling water

3 oz. cheddar cheese, grated.

6  lasagne sheets (cooked)

half mozzarella cheese ball

Cracked black pepper

Pinch of salt

Method:

1. Preheat your oven to gas mark 6-200 degrees Celsius.

2. On a baking tray, lay out the tomatoes & cover with one tablespoon of olive oil.  Put them in the oven for 25 minutes.  Once done, peel off the skins, and mash up with a little more olive oil.

3. Over a naked flame, hold the peppers, making sure all sides are cooked evenly.  Once the skin blackens and starts to peel off, it’s finished.  Leave to cool before rubbing off the rest of the skin, removing the seeds and chopping up the cooked flesh.

4. Pop them into a frying pan along with the other tablespoon of olive oil, the mashed tomatoes, garlic, baby spinach, oregano, nutmeg, sugar, stock, basil, salt & pepper.  Cook until the mixture starts to bubble.

5. Heat the milk in a small saucepan and heat until it is just about to boil.  Remove from the heat and pour into a bowl.  Back in saucepan, melt the butter.  Once it’s all melted, add the flour with black pepper and stir quickly until it leaves the sides of the pan.  Gradually stir in the milk from the previous boiling.  Beat in until blended.  Add the boiling water at this point. Then sprinkle in the cheese and beat until thickened.  Remove from the heat.

6. Take a lasagne dish and layer the pepper mixture, cheese sauce & lasagne sheets in stages.  Starting with the mixture, then the sheet, then the sauce.  Top off with a lasagne sheet and stick down the sides with the sauce, rub the top with cheese sauce.

7. Pop in the oven for about 30 minutes, once the time is up take out, top with the mozzarella and add a little more black pepper and pop back in for a further 10-15 minutes.

8. Take out of the oven, top with a few leaves of baby spinach and serve.

This recipe was produced by Barrie from Oakhouse Foods – delivering easy meals to cook to your home.

Related posts: Classic Italian Sauce and Lasagna Polenta with roasted Mediterranean vegetables Hot Artichoke and Spinach Dip Easy Spinach Souffle Roasted Garlic Potato Soup