Summer Vegetable Lasagne

Serves 2


150g High Weald Dairy Sister Sarah cheese, grated
150g High Weald Dairy Ricotta, crumbled
6 sheets lasagne
1 tin tomatoes
1 large onion, diced
1 medium courgette, diced in to centimetre cubes
1 x red and yellow pepper, diced
2 cloves garlic, crushed
1 tblsp balsamic vinegar
1 tblsp oregano
Salt and black pepper
1 pint of white sauce


Preheat an oven to 180 C. In a heavy pan sweat off the diced onion over a low heat in a little olive oil for 10 minutes until soft. Add tin of tomatoes, diced peppers, garlic, balsamic vinegar, oregano and salt and pepper to taste. Place a lid on the pan and simmer over a low heat for half an hour. Make a white sauce by mixing one tablespoon of flour and one tablespoon of butter to make a roux. Add milk slowly and cook out the flour and season to taste. Add your grated Sister Sarah to make your cheese sauce. After simmering your tomato sauce for half an hour add the diced courgettes. Your tomato sauce is now ready. Use a deep dish and layer from the bottom as follows. One third of tomato sauce, two sheets of lasagne, one third of tomato sauce, half of cheese sauce, two sheets of lasagne, one third tomato sauce, ricotta, two sheets of lasagne and finish with the rest of the cheese sauce. Place in oven for 45-60 minutes and serve with green salad and garlic bread.