Red Pepper And Spinach Lasagna

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 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.