Takes approximately thirty minutes plus forty minutes cooking time

Ingredients:

Two large courgette

Two large onion

1 tsp dried mixed Italian herbs

Two tins of tomatoes

1tbsp tomato puree

100ml red wine

2 heaped tsbp plain flour

2 heaped tbsp butter

2 heaped tbsp philadelphia

100g grated cheddar

Small ball of mozarella

500ml milk

Bay leaf

Method:

1. Chop the courgettes and onions and cook in a little olive oil with the Italian mixed herbs until soft.
2. Add the tomatoes, wine & tomato puree, season and allow to reduce to a rich sauce.
3. In a separate saucepan, add the cold milk, butter, flour and bayleaf. Keep stirring. Do not allow to boil. This will all combine to become a rich white sauce. Remove bayleaf and add soft cheese.
4. Layer half the courgette & tomato sauce in the bottom of a lasagne tin or ceramic dish, arrange lasagne sheets over the top, just overlapping.
5. Pour over half of your white sauce and sprinkle over half of your cheddar.
6. Spoon over the remaining courgette & tomato sauce, layer with lasagne sheets and pour over the remaining white sauce.
7. Cover with cheddar and mozarella.
8. Bake for approximately 35-45 minutes until golden brown all over.
9. Allow to stand for at least ten minutes before serving.

  
“Serve with homemade garlic and parsley bread and a glass of Chianti. Bake a baguette or ciabatta in the oven until golden – meanwhile put one heaped tablespoon of butter with two cloves of crushed garlic and a handful of fresh parsley in a bowl and microwave on full power for approximately 30-40 seconds until the butter is melted. Cut your warmed bread in half and spoon over the fresh garlic & parsley butter. Absolute heaven and will keep away the Vampires that’s for sure!”