Sweet pepper lasagne

4 servings

Ingredients

Quantity Ingredient
Olive oil
2 Red onions - finely sliced
2 Carrots cut into fine batons
2 Garlic cloves - crushed; (2 to 4)
1 tablespoon Fresh thyme
6 Red; yellow & orange
; peppers - or use
; one colour
4 tablespoons Sun-dried tomato paste
150 millilitres Red wine
150 millilitres Vegetable stock
9 Sheets fresh lasagne
225 grams Cheddar cheese - grated
25 grams Butter
300 millilitres Natural yoghurt
1 large Egg
Paprika pepper
Parmesan cheese - optional
Seasoning

Directions

1 Heat the oil in a large pan. Fry the onions, garlic and carrots for 10 minutes on a gentle heat until soft. Add the thyme, peppers, sun-dried tomato paste, wine and stock, season.

2 Bring to the boil and simmer for 15-20 minutes until the mixture has reduced and thickened slightly. Then season.

3 Spoon a third of the mixture into the base of an ovenproof dish. Cover with some of the lasagne sheets. Sprinkle with cheese and layer up the mix until you have used all the unused sheets. Whisk the egg and yoghurt.

Season and add a dash of paprika pepper.

4 Pour the sauce over the pepper mixture. Sprinkle with grated parmesan or a little extra cheddar cheese and bake for 50 minutes until piping hot and golden brown.

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Recipe by: Good Living

Converted by MM_Buster v2.0l.

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