by Melanie Gray
I got this recipe from my mother-in-law who lives in the UK. She made it while we were staying at a gorgeous 18th
century holiday home, so it always brings back memories for me….not only that, but it’s delicious! You can assemble it
ahead of time in a foil pan and freeze it, which makes a great postpartum meal. It can go straight into the oven from the freezer and needs to be baked an extra 30 minutes with the foil on.
4 red or orange peppers, deseeded and cut into wedges
1 onion, peeled and cut into thin wedges
2 tbsp olive oil
a dozen dried lasagne sheets
1/2 C grated cheddar cheese
~for the tomato sauce
4 shallots, finely chopped
2 cloves garlic, finely chopped
3 cans of plum tomatoes (400g x3), chopped
2 anchovy fillets, finely chopped (or omit for a vegetarian version)
1 tbsp olive oil
~for the spinach layer
300g baby leaf spinach
1 cup ricotta cheese
1/4 cup grated parmesan
a grate of nutmeg
~for the white sauce
20 fluid oz whole milk
2 tbsp butter
2 tbsp plain flour
1 bay leaf
1 tbsp grated parmesan
a good grating of nutmeg
1) Roast the peppers and onions in the olive oil at 400 degrees F until meltingly soft and a little singed at the edge, about
40 minutes. Now gently fry the shallots in the olive oil until softened, then add the garlic and anchovies and cook for a few
minutes more before adding the tomatoes. Simmer gently for 20 minutes then season to taste.
2) Wash the spinach and cook in a large pan with the lid on with a tablespoon of water for 4 minutes, then cool. Stir the
ricotta, parmesan and nutmeg together in a bowl, then add the spinach and season.
3) Place all the white sauce ingredients in a pan, and slowly bring to a simmer, whisking all the time.
4) Now assemble the lasagna by first placing a layer of roasted peppers in a large deep dish with some tomato sauce/ then
a layer of pasta/ then a layer of the spinach mixture / pasta / peppers and tomato sauce / pasta / white sauce and then
finish with the grated cheddar. Bake on an oven tray covered with foil for 40-50 minutes at 375 degrees F, then remove
the foil and bake for an additional 10-15 minutes, or until the cheese is golden. Serve with a crisp green salad.