SPINACH AND RED PEPPER LASAGNE

Serves 4

Ingredients:
1 red onion (sliced)
2 red peppers (sliced)
2 cloves garlic
200g spinach
1 400g tin chopped tomatoes
Tablespoon tomato puree
8 sheets lasagne
Italian seasoning, fresh basil or oregano
Cooking spray
For the white sauce:
300ml skimmed milk
25g cornflour
Teaspoon Dijon mustard
40g reduced fat cheese

How to: 

• Slice onion and pepper and place in a roasting tin.
• Crush the garlic and add rock salt and pepper, spray with cooking spray and roast in oven on gas mark 6 (200°C) for 10 minutes
• Stir and cook for a further 10 or until slightly brown
• Add the tin of tomatoes, tomato puree and herbs
• Mix and return to the oven until it is warmed through
• Wash the spinach and put into a pan to wilt it
• Stir the spinach into the tomatoes and peppers
• Mix the cornflour into a paste with a little cold water
• Bring the milk to the boil and add the cornflour paste and stir thoroughly until the mixture thickens
• Add the mustard and stir until smooth
• In a pyrex dish, layer the vegetables then lasagne sheets and repeat.
• Pour white sauce on the top and sprinkle with reduced fat cheddar
• Place in the oven on gas mark 5 (190°C) for 20 minutes or until golden brown.

* For an easy way to skin the fruit, place them in a bowl and pour boiling water over the top. The skins should come away with ease.