Vegetable lasagne

Ingredients

• 1 courgette, diced
• 1 red pepper, diced
• 400 g tinned tomatoes, no added salt
• 1 tbsp olive oil
• 6 lasagne sheets
• 300 ml milk
• 2 tbsp butter
• 2 tbsp plain flour
• 60 g mild cheddar, grated

Contains: Wheat, Milk

Method

1. Soften the vegetables in the oil 8 minutes; add the tomatoes and simmer 15 minutes.
2. Melt the butter, stir in the flour, whisk in the milk until thick; add most of the cheese.
3. Layer sauce, pasta and white sauce twice; top with cheese. Bake at 190 °C for 35 minutes.
4. Cut your child's piece small and cool it; salt the adults' plates.