The lack of sun and multitude of rain is making me crave a bit of comfort food. This dish is like a hug on a plate; warming, packed full of sunshine flavours and so incredibly satisfying. Admittedly, it does take a bit of time to prepare the sauces, but it really is worth the effort as the taste is far superior to any pre-made stuff. It's best to make this dish when you're not in a rush, put some music on and just enjoy cooking (and singing!). If you're trying to eat less meat, this is definitely a dish to try, as even the most hardened meat eater can't help but like this dish.
Serves 4-6
You will need a 20cm by 30cm dish
Ingredients
Tomato sauce
1 tablespoon olive oil
1 red onion, finely chopped,
1 carrot, peeled and finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
2 tins chopped tomatoes
1 tablespoon light brown sugar
Large handful of fresh basil, roughly chopped
salt and pepper
Lasagne
3 large red peppers, each deseeded and sliced lengthways into 4 pieces (12 pieces in total)
2 or 3 large courgettes, slice into 5mm slices (approximately 12 slices in total)
2 tablespoons of olive oil
12 lasagne sheets
250g mozzarella ball, sliced into thin slices (approximately 12 slices)
50 g grated parmesan
White sauce
50g unsalted butter
50g plain flour
1 pint of milk
nutmeg (optional)
1 egg yolk (optional)
salt and pepper
Directions
Preheat the oven to 200 degrees C/Gas mark 6.
Gently heat the olive oil in a medium sized, heavy based saucepan.
Add the red onion, carrot and celery and sauté over a low heat for approximately 10 mins, stirring regularly.
Meanwhile, place the pepper and courgette on baking sheets, drizzle with olive oil, season with salt and pepper and then place in the oven to roast for 25-30 mins (Remove when done and set aside until ready to assemble the lasagne).
After sautéing the carrot, onion and celery for 10 minutes, add the garlic, and gently heat for 1 minute.
Add 2 tins of chopped tomatoes and 1 tablespoon light brown sugar.
Season the tomato sauce with salt and pepper.
Allow the sauce to simmer over a low heat for 20-25 minutes, stirring every now and then.
Taste the sauce, check for seasoning (adding more salt and pepper if desired) then add the chopped basil.
Remove the sauce from the heat and set aside.
Add the butter to a clean,medium sized, heavy based pan.
Allow the butter to melt gently over a low heat.
Add the flour and stir continuously (I prefer to use a whisk) for approximately 1 minute (this is important as it will cook out the flour, stopping the sauce from tasting chalky), it will turn into a paste.
Add about a quarter of the milk to the paste, stirring continuously, it should thicken up immediately. Then gradually add the rest of the milk, stirring all of the time, the mixture will loosen off again.
Heat the white sauce for a couple of minutes over a medium heat until it thickens (not too thick, otherwise it will be difficult to pour).
Season the sauce well with salt and pepper.
Add a few grates of fresh nutmeg, if using (it adds a lovely savoury note to the sauce).
Taste the sauce, adjusting the seasoning to taste. Remove from the heat.
To assemble the lasagne, spread half of the tomato sauce over the base of your dish.
Lay the roasted red pepper slices on top.
Scatter over half of the mozzarella slices.
Lay half of the lasagne sheets, ensuring to cover the full area.
Pour about a third of the white sauce over the lasagne sheets, spreading out with a spoon to cover.
Spoon over the other half of the tomato sauce.
Lay the roasted courgette slices on top.
Scatter over the remaining mozzarella.
Place the remaining lasagne sheets, ensuring the are is covered.
If using the egg yolk, add to the remaining white sauce, and stir well (adds an extra richness to the sauce).
Pour the remaining white sauce over the lasagne sheets.
Sprinkle over the grated parmesan.
Bake in the oven for 30 minutes, until the top is golden brown.
Remove and allow to stand for 10 minutes before serving.
Serve with a fresh green salad and some garlic bread.