Pepperonata Lasagne [V]

This is a great vegetarian alternative to meat lasagne – great for a family tea or for supper guests. Easy but impressive!

4-5 mixed peppers, cored & sliced (mainly red,orange or yellow)
2 onions finely sliced
2 sticks celery very finely chopped
1 clove garlic, crushed
oregano (dried or fresh)
1 tbs tomato paste
1 400g tin of chopped tomatoes
lots of basil, torn
a box of egg lasagne sheets
1/2 pint milk
1 tbsp butter
1tbsp plain flour
1 bay leaf
grated pamesan
salt & pepper

Very gently saute or fry the peppers, onions, garlic and celery together for at least 10 minutes until soft, lightly browned and sweet. Also add the dried oregano at this stage (if using fresh, save until later). Add the tomato paste and mix through to allow to cook slightly and then add the chopped tomatoes. You want quite a dry sauce but do add water if you would like it to be more liquid. Cook on a gentle heat for another 10 minutes. Add salt, pepper and basil (& fresh oregano if using) to taste.
In the meantime add the milk to a pan, with the bay leaf, and warm through gently. Add the butter and flour and use a balloon whisk all the time as you slowly bring the sauce to a gentle boil. The sauce should be smooth and thickened. Take off the heat and add salt, pepper and grated cheese to taste.
To bring together the different ingredients, simply payer the pepperonata, cheese sauce and lasagne sheets up, starting with a layer of pepperonata, then lasagne, then cheese sauce and so on. Finish with a layer of lasagne and then cheese sauce. Grack some black pepper onto the top and bake in a medium/hot oven (gas 6 or 180) for about 40 minutes until a knife goes through the lasagne easily. Serve with a big green salad and enjoy!