Red Pepper and Spinach Lasagna |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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If you are looking for a vegetarian lasagna recipe, or simply want to update the Italian classic, try this easy pepper and spinach version. I can't tell you just how terrific this veggie lasagna is – tender pepper and fresh spinach smothered in oozing cheese. Ingredients:
5 red peppers, thickly sliced |
2 tablespoons olive oil |
2 tablespoons balsamic vinegar |
3 garlic cloves, finely chopped |
8 ounces fresh baby spinach |
5 ounces fresh lasagna noodles, prepared according to packet instructions |
10 ounces mozzarella cheese, thickly sliced |
2 1/2 cups milk |
1 bay leaf |
2 ounces butter |
1 1/2 ounces flour |
1 teaspoon dijon mustard |
5 ounces parmesan cheese, grated |
Directions:
1. Preheat the oven to 350°F Place the peppers in a roasting tin and drizzle with the oil and balsamic vinegar. Roast for 20 minutes, add the garlic and roast for a further 10 minutes until the peppers are softened and charred.
2. Meanwhile, wilt the spinach in a large pan with a splash of water for 2 minutes only. Season well and set aside.
3. To make the sauce, heat the milk with the bay leaf to just below boiling point and simmer gently for 5 minutes. Melt the butter in a non-stick pan, add the flour and cook, stirring all the time, for 2 minutes. Gradually add the milk, whisking well, and bring to the boil until thickened. Stir in the mustard and half of the Parmesan.
4. To layer up the lasagna, spoon a third of the sauce into the base of an ovenproof dish. Scatter over half of the peppers, half of the spinach and half of the mozzarella. Top with a layer of lasagna. Repeat this process, finishing with the final third of the sauce. Scatter over the remaining Parmesan and bake for 25 to 30 minutes.
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