Lasagne - one of my favourites and such a great dish for when you have friends over or if you want something that can give you a couple of meals during the week. Even better, it can be prepared in advance and then just heated as and when you're ready to have it. I love this on its own with a salad or as an accompanying vegetable dish.
• Peppers x4
• Courgettes x 2
• Aubergine x2
• Onion x1
• Olive oil x2 tablespoons
• Parmesan cheese 250g
• Basil x1 tablespoon
• Salt and pepper for seasoning
• Butter (salted) 50g
• Flour - 50g
• Milk - 1 pint
• Dijon mustard x1 tablespoon
• Lasagne ready to cook lasagne sheets
Quick utensil check
• Measuring scales and spoons
• Baking tray (quite a large one as its a lot of veg)
• Baking dish
• Chopping board and knives
Lets get ready to chop, bake and build
• Heat the oven to 200C/180C fan.
• Deseed and cut your pepper into chunks, chop your courgettes, aubergines and onion into chunks (all about 1cm) and add to the baking tray.
• Add the tomatoes (whole), drizzle with the olive oil, add the chopped basil and season with salt and pepper. Give everything a good stir, ensuring its covered with the olive oil mixture.
• Pop into the oven and cook for about 30 minutes or until cooked.
• While the vegetables are in the oven, pop the milk onto the hob and gently heat.
• Melt your butter and add in the flour, whisking it all together. Then add your heated milk (tip by the very wise Mary Berry) and whisk.
• Add the dijon mustard and half the grated cheese and whisk, whisk and whisk until you get a smooth consistency.
Let the construction commence!
• Spread a third of your vegetable mixture across the bottom of the baking dish.
• Add a third of your white, cheese sauce over the vegetable mixture.
• Top with three lasagne sheets.
• Repeat and then finish off with your final third of vegetable mixture, white cheese sauce and top with cheese. Season.
• Pop in the oven and cook for 30 minutes or until golden.
• I like to serve with green salad and garlic bread.