Ingredients
800 g Mixed roasted vegetables
1L Béchamel sauce
1,2 kg (3 Jars) Peppadew® Piquanté Pepper and olive pasta sauce
9 – 12 Spinach lasagna sheets (depending on the size of the dish)
120 g Cheddar cheese
120 g Mozzarella cheese
120 g Gruyere Cheese
Method
Preheat the oven to 180°C
Mix the Peppadew® Piquanté Pepper and olive pasta sauce into the roasted vegetables
Layer the lasagna in an ovenproof dish by starting with the Béchamel sauce, followed by a lasagna sheet layer, a vegetable layer and the Béchamel sauce again.
Repeat until the dish is full; ending with the Béchamel sauce.
Top with grated cheese and bake for 30 – 35 minutes or until pasta is cooked
How to make a béchamel sauce:
Ingredients
5 tbs Butter, unsalted
4tbs All Purpose White flour, unsalted
1L Milk, heated
2 tsp Salt
1 tsp Nutmeg, ground
Method
In a saucepan, melt the butter
Add the flour and mix well to make a roux
Cook the roux on medium heat until, golden in colour
Add the heated milk into the saucepan one cup at a time, stirring well
Allow sauce to boil up and thicken whilst stirring continuously
Add the nutmeg and stir, then set aside until needed