• 1 large onion, peeled and chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 2 courgettes, chopped
• 225g mushrooms, sliced
• 30ml olive oil
• 1 garlic clove, minced
• 10ml dried oregano
• 800g chopped tomatoes
• 2 tablespoons of tomato puree
• Salt and pepper
• 350g fresh lasagne
• 3 tablespoons of Cathedral City Mature yet Mellow / Lighter

For the Béchamel sauce:

• 60g butter (reduced fat spread for Lighter recipe)
• 60g flour
• Salt and pepper
• Pinch nutmeg
• 500ml milk (semi or skimmed for Lighter recipe)
• 125g Cathedral City Mature yet Mellow / Lighter Grated

1. Heat the oil in a large saucepan. Add the garlic, onion, peppers and courgettes and fry for 1-2 minutes, until soft. Add the herbs and fry for another few minutes. Add the mushrooms with the tomatoes, tomato puree and seasoning to the pan. Bring to boil, then reduce the heat, cover and simmer for about 20 minutes.

2. In the meantime make the béchamel sauce. Melt butter in saucepan, add flour, salt, pepper and nutmeg. Blend until smooth. Stir over heat for 1 minute, gradually adding the milk, stir until sauce boils and thickens. Reduce heat and cook for 1 minute. Remove from heat and add grated Cathedral City cheese, stir until it melts. Set aside.

3.Spread a small amount of the tomato sauce in the base of a 2.8 litre oven-proof dish. Cover with a layer of lasagne and top with a layer of béchamel sauce. Continue layering this way until all the ingredients are used up.

4.Finish with a layer of béchamel sauce and sprinkle with the remaining Cathedral City cheese. Bake at 190°C for 45 minutes or until the lasagne is piping hot and well browned. Leave to stand for 5 minutes before serving.

Recipe from Cathedralcity.co.uk