CATHEDRAL CITY’S VEGETABLE LASAGNE

Ingredients
1 large onion, peeled and chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 courgettes, chopped
225g mushrooms, sliced
30ml olive oil
1 garlic clove, minced
10ml dried oregano
800g chopped tomatoes
2 tbsp tomato puree
salt and pepper
350g fresh lasagne
3 tbsp Cathedral City Mature Grated

For the Béchamel sauce
60g butter
60g flour
salt and pepper
pinch nutmeg
500ml milk
125g Cathedral City Mature Grated

Method
Preheat 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 béchamel sauce. Melt butter in saucepan, add flour, salt, pepper and nutmeg. Blend until smooth. Stir over heat for 1 minute, gradually adding the milk, stir until sauce boils and thickens. Reduce heat and cook for 1 minute. Remove from heat and add grated Cathedral City cheese, stir until it melts. Set aside.

Spread a small amount of the tomato sauce in the base of a 2.8 litre oven-proof dish. Cover with a layer of lasagne and a layer of vegetables and top with a layer of béchamel sauce. Continue layering this way until all the ingredients are used up.

Finish with a layer of béchamel sauce and sprinkle with the remaining Cathedral City cheese. Bake for 45 minutes or until the lasagne is piping hot and well browned. Leave to stand for 5 minutes before serving.