Here's my favourite lasagne recipe. Feel free to swap the veg for meat, or even just use alternate vegatables. I'm a massive fan of peppers and onions which is why this is my favourite, and I personally prefer veggie lasagnes to meat ones.
Serves 6. If dining for two, then freeze other portions.
3 red peppers
2 yellow peppers
1 green pepper
3 tbsp olive oil, plus a little for greasing
tomato sauce (see below for recipe)
pack of lasagne sheets
white sauce (see below for recipe)
125g grated cheese
1. Prepare onions and peppers by slicing into small chunks.
2. Heat oil in frying pan, and add peppers and onions. Fry for around 10 minutes until softened.
3. Preheat oven to 180C.
4. Mix together the peppers and onions with the tomato sauce.
5. Lightly oil an ovenproof dish and arrange a layer of the pepper and onion mixture on the bottom. Top with a layer of lasagne sheets, then drizzle over a third of the white sauce. Repeat this process, making 2 layers of lasagne sheets.
6. To finish, spoon remaining white sauce over the pasta, making sure the whole surface is covered. Bake for 25 mins. Add grated cheese and cook for a further 20 minutes until bubbling and golden.
7. Serve with black pepper.
To make white sauce:
Melt 45g of butter in a saucepan and stir in 45g of plain flour. Cook for 2 mins. Slowly whisk in 400ml of milk, then bring to the boil, stirring. Turn down the heat and cook until the sauce thickens and coats the back of a wooden spoon. Sauce can be cooled and kept in the fridge for up to 3 days, or it can alternatively be frozen.
To make tomato sauce:
Heat 1 tbsp olive oil in a saucepan. Add 2 onions, finely chopped and 2 garlic cloves, sliced. Cook for 10 mins until softened. Stir in 2 tbsp tomato purée and cook for 1 min. Pour over 2 x 400g cans of chopped tomatoes and add 1 tbsp of dried basil. Bring to the boil then simmer for 20 mins. Leave to cool and blend in a food processor.
The finished result (per portion):
This is great served with some homemade garlic bread.