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


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:


5 tbs Butter, unsalted

4tbs All Purpose White flour, unsalted

1L Milk, heated

2 tsp Salt

1 tsp Nutmeg, ground


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