Roast pepper lasagne
Getting toddlers to eat vegetables isn’t easy. I try various things with ours: mashing up carrots in potato to make ‘orange mashed potato’; adding extra vegetables to cauliflower cheese (as she can’t see beyond the cheese sauce) and disguising four or five vegetables in bolognese sauce to make a healthy spag bol. This recipe is inspired by that, where I was trying to make a healthy vegetable lasagne that tasted great too, and since we’d been sent some Old Amsterdam cheese to try, a full fat hard Dutch cheese, I thought I’d experiment a little. It’s a good combination, with a saltiness that cuts through the sweet peppers. The results are clear: a happy toddler who cleared her plate (and a happy mum and dad later who did the same).
- 1 medium sized courgette
- 8-10 tiny peppers (red, green and orange) or 3 large peppers
- 1 tin of tomatoes
- 7 sheets of lasagne (or as many as you need)
- 150g Old Amsterdam cheese, grated
- 1 pint of milk
- A knob of butter
- Olive oil
- Salt and pepper
Set your oven to 190C. Slice up the courgette and peppers and place in a baking tray. Season and toss in olive oil. Put in the oven to roast for 30 minutes, checking occasionally to make sure it’s not burning. When it is ready, add the tinned tomatoes to the mixture and set aside.
Make a roux with the remaining ingredients. Put a knob of butter in a pan and melt it. Add a large tablespoon of cornflour and mix vigorously. Add the milk, a little at a time, to make a smooth mixture. When you have added all the milk, bring to the boil. Upon thickening, add half the cheese.
Make up the lasagne in a new tray in the usual way: layer vegetables with lasagne sheets then cheese sauce until you’ve filled the dish. Sprinkle the remaining cheese on the top.
Put in the oven for 40 minutes at 180°C to cook. Enjoy!