kitchengoddess's Blog

Ingredients1 large onion, peeled and chopped1 red pepper, chopped1 yellow pepper, chopped2 courgettes, chopped225g mushrooms, sliced30ml olive oil1 garlic clove, minced10ml dried oregano800g chopped tomatoes2 tbsp tomato pureesalt and pepper350g fresh lasagne3 tbsp Cathedral City Mature GratedFor the Béchamel sauce60g butter60g floursalt and pepperpinch nutmeg500ml milk125g Cathedral City Mature Grated MethodPreheat the oven to 190°C, 375°F, Gas Mark 5.Heat the oil in a large saucepan. Add the garlic, onion, peppers and courgettes and fry for 1-2 minutes, until soft. Add the herbs and fry for another few minutes. Add the mushrooms with the tomatoes, tomato puree and seasoning to the pan. Bring to boil, then reduce the heat, cover and simmer for about 20 minutes.In the meantime make the ...