Red Pepper And Spinach Lasagna - cooking recipe

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
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

Preparation

Preheat the oven to 350\u00b0F 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.