3 red peppers. Ramiro, if you can get them.
Approx 400g tomatoes
1 small red onion, chopped
1 tbsp Balsamic vinegar
10-12 sundried tomatoes in oil, drained
10-12 Basil leaves
Light olive oil
Sheets of lasagne (depends on size), soaked/prepared according to packet instructions
25g Parmesan cheese
For the cheese sauce:
100g Taleggio cheese (rind removed), cubed
Note: This recipe can be made suitable for strict vegetarians by using vegetarian cheeses (i.e. those made from non-animal rennet).
Roast the vegetables:
Cut the peppers, and remove any stalk or seeds.
Slice them into strips.
Cut each tomato in half, or quarters if they're large.
Put the peppers & tomatoes on a roasting tray and drizzle with olive oil. Turn all the vegetables over so that they get a coating of oil.
Put the tray in an oven at Gas Mark 4 / 175°C / 350°F and roast for approx 30 mins or until the peppers are soft.
Turn the peppers over halfway through and keep a close eye on them to ensure they don't start to burn.
When cooked, try removing the skins from the peppers (leaving them to cool inside a plastic bag can make the skins easier to remove)
Fry the onion in a little olive oil until soft, add the vinegar and cook for a minute or so. Chop the peppers into small pieces and add to the onion.
Make the cheese sauce:
Melt the butter in a pan over a low heat.
Add the flour and mix together to form a roux (paste) and cook for a further minute.
Slowly add the milk, a little at a time, stirring constantly. Don't add more liquid unless everything so far has been incorporated.
Add the cheese and let it melt into the sauce. If the sauce is too thick, add a little more milk.
Put it all together:
First of all, put the roasted tomatoes at the bottom of the roasting dish. Sprinkle the basil on top and mix it together.
Add a layer of the lasagne.
Now layer on the pepper & onion mixture.
Add a second layer of lasagne.
Place the sundried tomatoes across the pasta, and add the final layer of lasagne.
At this point I use a knife to cut some holes for the sauce to trickle down into the rest of the food.
Pour the sauce over the lasagne, and spread it around to make sure it is even.
Grate some parmesan cheese over the top.
Cook in an oven at Gas Mark 6 / 205°C / 400°F for 30 mins, or until golden brown.
Serve with a green salad.
Note: I've omitted seasoning.. the sundried tomatoes are quite salty. Add a little pepper if you like.