I have another cooking post today after the lovely responses to this one and this one . I have made this recipe many a time for my family, and it is always met with so much praise and enjoyment. It is a little time-consuming but in no way complex, so perfect for those lazy and warm winter evenings in!
9 sheets of lasagne
For the Sauce:
1¼ oz. (35g) plain flour
1½ oz (40g) butter
1 pint (570ml) milk
Grated Cheddar cheese to your taste – I like it really cheesy and use about 4 heaped tablespoons
For the Vegetables:
3 large tomatoes
1 medium onion
2 each of a red, yellow and green peppers
2 medium garlic cloves
3 tbsps of olive oil
And any other vegetables you’d like to add (eg. courgettes, aubergines or olives?)
Chuck all the vegetables – largely chopped – (including the onions) into a large roasting dish and toss them about in the oil. Then season with salt and pepper and put the tin on the highest oven shelf for 30-40 minutes or until the vegetables are turning brown at the edges.
Then, make the cheese sauce by putting all the ingredients (except the cheese!) into a small pan and whisking continuously on a medium heat until it thickens. Then turn the heat down to its lowest and cook for another two minutes. Then mix in the cheese until it all melts. This part is very dull and annoying, but it makes a very good white cheese sauce!
When the vegetables are done it’s time to layer up the lasagne! First pour 1/4 of the cheese sauce, and then 1/3 of the vegetable mixture into your baking dish. Then layer on 3 sheets of lasagne. Repeat this process 3 times, and then finish the final 1/4 of sauce and a hearty sprinkling of cheese if you so wish 😉
Now place the dish in the oven for 25-30 minutes or until the top is crusty and golden. This goes really well with just a plain green salad with a nice sharp dressing!
Thanks for reading, if you make this recipe please let me know – tag me in your pictures on Instagram and Twitter (both curlsandcuppas) Until next time… x