Ingredients:
Peppers – 5
Balsamic vinegar – 2tbsp
Spinage – 250g
Lasagne sheets – as many as necessary
Mozarella (sliced) – 300g
Golden Breadcrumbs
Butter – 75g
Flour – 75g
Milk – 750ml
Garlic cloves (chopped) – 3
Dijon Mustard – 2tsp
Parmesan (grated) – 150g
Instructions:
Preheat oven to 160 C Fan. Roast sliced peppers sprinkled with vegetable oil and balsamic vinegar for 30 mins.
Make the bechamel sauce. Melt the butter in a sauce pan, add flour and cook out. Gradually add milk whisking at times to prevent the sauce sticking to the bottom of the pan. As the sauce thickens, add the garlic, dijon mustard and half the parmesan.
To assemble the lasagne, do: bechamel, peppers + spinach, mozarella, lasagne sheet. Repeat until dish is full, top with bechamel, scatter with parmesan and breadcrumbs. Bake for 30 mins.