Pepper, courgette and mushroom lasagne

Yield: 1 servings

Measure Ingredient
40 grams St Ivel Gold Light; (1.5oz)
1 \N Onion; sliced
1 \N Clove garlic; crushed
1 \N Red pepper; seeded & sliced
1 \N Yellow pepper; seeded & sliced
450 grams Courgettes; trimmed & sliced
\N \N ; (1lb)
350 grams Mushrooms; sliced (12oz)
1 \N 400 gram can chopped tomatoes
40 grams Plain flour; (1.5oz)
2½ millilitre Mustard powder; (0.5tsp)
600 millilitres Semi-skimmed milk; (1 pint)
115 grams Reduced-fat Red Leicester cheese; finely grated (4oz)
\N \N Salt & freshly ground black pepper
30 millilitres Chopped fresh parsley; (2tbsp)
10 millilitres Chopped fresh thyme or 5ml; (1 tsp) dried (2tsp)
10 millilitres Chopped oregano or 5ml; (1tsp) dried (2tsp)
175 grams No pre-cooked lasagne; (6oz)
\N \N Fresh thyme sprigs; to garnish

Place the onion, garlic, peppers, courgettes, mushrooms and tomatoes in a saucepan and stir to mix. Cover and cook for 10 minutes, stirring occasionally.

Meanwhile, make the white sauce. Place the St Ivel Gold Light, flour, mustard powder and milk in a saucepan. Heat gently, whisking continuously, until the sauce comes to the boil and thickens. Simmer gently for 3 minutes, whisking.

Remove the pan from the heat, add 75g (3oz) cheese and seasoning and mix well.

Stir the chopped herbs into the vegetable mixture.

Now assemble the lasagne. Spoon half the vegetable mixture over the base of a shallow baking tin or ovenproof dish. Cover this with half the pasta and top with one third of the cheese sauce.

Repeat these layers, topping with the remaining cheese sauce to cover the pasta completely. Sprinkle the remaining cheese over the top.

Bake in a preheated oven at 190C / 375F / gas mark 5, for 45-50 minutes, until golden brown on top.

Garnish the lasagne with fresh thyme sprigs. Serve immediately with a mixed side salad.


To add extra flavour to the milk, place the milk in a saucepan with a small piece of onion, 1 sliced carrot, 1 sliced celery stick, 1 bay leaf and a few black peppercorns. Bring to the boil, remove from the heat, cover and set aside to infuse for 30 minutes. Strain, reserving the milk. Use to make the sauce as above.

Use reduced-fat Cheddar cheese in place of the Red Leicester cheese.

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