INGREDIENTS SERVES 4 - 6
FOR THE PESTO STYLE SAUCE
3 chopped courgettes ( skin left on )
100 g bag of fresh coriander, chopped
6 tbsp olive oil
Juice of a lime
175 g ricotta
2 garlic cloves, peeled
a good pinch or two of salt
OTHER INGREDIENTS
4 bell peppers ( I used 3 green and 1 yellow as that's what I had left )
A whole nutmeg
350 ml skimmed milk
2 tbsp cornflour
75 g grated cheddar cheese
dried lasagne sheets ( Use gluten free if catering for a gluten free diet)
Mix the pesto sauce ingredients in a food processor or with a stick blender. Meanwhile chop the peppers, place on a baking tray, spray with cooking spray and cook at 200 c for 20-25 minutes or until the skins start to char. When they are finished roasting , put them in a bowl and cover with cling film until they have cooled. Once cooled, remove the skin.
Spoon a bit of the sauce onto the bottom of an ovenproof lasagne dish. Add a layer of dried lasagne sheets. Put some of the roasted peppers on then more pesto sauce and a little grated fresh nutmeg.
Repeat building 4 layers,finishing with the lasagne sheets.
To make the sauce , mix the cornflour with the cold milk and add to a pan. Heat on a moderate heat until the sauce thickens. Add most of the grated cheddar, leaving a little back to sprinkle on towards the end of cooking. Cover with foil and cook at 200 C (180 C fan ), for 35 minutes. Remove the foil and sprinkle on the rest of the cheese. Leave the foil off and finish cooking for another 10 minutes.
Serve with a green salad or vegetables.
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