Recipe Ingredients
- 8 lasagne sheets
- 150g Dragon Welsh mature Cheddar
For the vegetables:
- 3 bell peppers, diced
- 1 large courgette, diced
- 3 large tomatoes, diced
- 1 small butternut squash, peeled and diced
- 2 garlic cloves, crushed
- 1tsp smoked paprika
- 1tsp salt
- 2tbsp olive oil
For the marinara sauce:
- 2tbsp olive oil
- 2 garlic cloves, crushed
- 1 can crushed tomatoes
- Salt and pepper
- 1tsp sugar
- ¼tsp chilli flakes
For the white sauce:
- 85g Dragon Welsh salted butter
- 85g plain flour
- 750ml whole milk
- 2tsp Dijon mustard
- 50g Dragon mature Cheddar, grated
Recipe Directions
- Pre-heat the oven to 180°C / 160°C Fan.
- On a baking tray place the diced vegetable in a single layer, drizzle with olive oil, garlic, and salt. Roast for 40 minutes.
- Make the marinara sauce:
- Heat a saucepan over a medium heat.
- Add the olive oil and garlic. Sauté for 2 minutes, stirring frequently.
- Add the tomatoes, salt, pepper, sugar, and chilli flakes.
- Simmer for 10 minutes, stirring occasionally.
- Make the white sauce:
- In a small saucepan, melt the butter. Stir in flour and cook for 2 minutes.
- Slowly stir in the milk, carefully allowing the mixture to absorb.
- When all the milk is added, bring the sauce to the boil. Stir in the Dijon mustard and cheese. Simmer gently for 8-10 minutes.
- Add the roasted vegetables to the marinara sauce.
- Assemble the lasagne in a baking dish, starting with the tomato, lasagne sheets, then white sauce. Repeat twice. Finish with 150g grated cheddar on top.
- Bake in the oven for 25 minutes at 200°C / 180°C Fan, until piping hot and crisp.
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