Easy red pepper and spinach lasagne
- Preheat oven to 200 degC. Spray a lasagne dish, approx 10 x 18 x 6cm deep, with non-stick baking spray. Place red peppers in a roasting dish and drizzle with oil. Roast for 20 minutes.
- Remove and lower oven temperature to 180 degC. Spread one can of tomatoes in the bottom of the lasagne dish. Add half the mushrooms, peppers and spinach, then cover with half the ricotta. Season with salt and freshly ground black pepper, cover with three sheets of lasagne and then repeat layering again.
- Cover the final sheets with the béchamel sauce and sprinkle with Parmesan. Bake for 30 minutes until the cheese is golden brown. Can be frozen and reheated.