Roasted pepper, courgette and ham lasagne

serves 4

preparation time:
30 minutes

cooking time:
60 minutes

ingredients

1 red and 1 yellow pepper, deseeded and sliced in half
2 large courgettes, sliced in half lengthways
4 garlic cloves, skins on
2 tbsp The Co-operative olive oil
1 tbsp fresh rosemary
1 packet of The Co-operative egg lasagne sheets
100g (3½oz) fresh spinach
50g (1¾oz) The Co-operative Parmesan cheese

for the sauce

30g (1¼oz) The Co-operative unsalted butter
30g (1¼oz) plain flour
400ml (14fl oz) The Co-operative British skimmed milk, warmed
150g (5½oz) The Co-operative reduced-fat mature cheese, grated
½ tsp ground nutmeg
100g (3½oz) torn roast ham

method

You will need a 20cm x 25cm (8in x 10in) oven dish.

Preheat the oven to gas mark 6/200ºC/fan 180ºC.

Place the peppers, courgette and garlic onto a roasting tray, drizzle with olive oil and sprinkle over the rosemary and some salt and pepper, then bake for 20 minutes until soft.

Meanwhile, start the cheese sauce by melting the butter in a medium saucepan over a low heat, add the flour, stirring continuously, then slowly pour in the warm milk 100ml at a time until you have a thick, creamy sauce, continue to stir until the sauce has formed. Now add the cheddar, nutmeg and ham – stirring as you do so – and season. Leave to one side.

Once the peppers and courgettes are ready, chop them into smallish chunks.

To assemble the lasagne, spread 2 tbsp of the sauce onto the base of the lasagne dish and cover with a single layer of lasagne sheets. Now add half the pepper and courgette mixture, spreading it evenly, followed by half the spinach, another layer of lasagne sheets and a third of the remaining sauce. Repeat this process once more. Pour over the last of the sauce and generously sprinkle over the Parmesan cheese. Bake for 40 minutes and serve.