Red Pepper and Spinach Lasagna

Name: Red Pepper and Spinach Lasagna
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 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

(2)

Recipe by English_Rose

If you are looking for a vegetarian lasagna recipe, or simply want to update the Italian classic, try this easy pepper and spinach version. I can't tell you just how terrific this veggie lasagna is – tender pepper and fresh spinach smothered in oozing cheese.

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READY IN: 1hr 15mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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
For the bechamel sauce
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

DIRECTIONS

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.
Meanwhile, wilt the spinach in a large pan with a splash of water for 2 minutes only. Season well and set aside.
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.
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.

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