Special Diet

  • 325 g (11 oz) can or jar of pimientos
  • 6 tomatoes, skinned and roughly chopped
  • 1 yellow pepper, deseeded and finely chopped
  • 2 courgettes, thinly sliced
  • 75 g (3 oz) sun-dried tomatoes, thinly sliced
  • 100 g (3½ oz) sun-dried tomato pesto
  • 25 g (1 oz) basil
  • 4 tablespoons olive oil
  • 150 g (5 oz) soft fresh goats' cheese
  • 600 ml (1 pint) bought or homemade cheese sauce
  • 150 g (5 oz) dried egg lasagne
  • 6 tablespoons grated Parmesan cheese
  • salt and pepper

Drain the pimientos and roughly chop. Mix in a bowl with the tomatoes, yellow pepper, courgettes, sun-dried tomatoes and pesto. Tear the basil leaves and add to the bowl with the oil and a little salt and pepper. Mix the ingredients together thoroughly.

Spoon a quarter of the ingredients into a 1.8 litre (3 pint) shallow, ovenproof dish and dot with a quarter of the goats' cheese and 4 tablespoons of the cheese sauce. Cover with a third of the lasagne sheets in a layer, breaking them to fit where necessary. Repeat the layering, finishing with a layer of the tomato mixture and goats' cheese.

Spoon the remaining cheese sauce on top and sprinkle with the Parmesan. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 50–60 minutes until deep golden. Leave to stand for 10 minutes before serving with a leafy salad.

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