Pepper-Pesto Lasagne

Ingredients

8 mixed peppers
2 tbsps olive oils
150g black olives, sliced
150g pesto
Lasagne sheets
Grated cheese

White sauce

50g marge
50g plain flour
600mls milk

Method

Deseed and slice the peppers; heat the oil in a saucepan. Cook the peppers in it, covered and stirring occasionally, for about 10 minutes, until softened. Stir in the olives and pesto.

To make the white sauce, heat the marge and flour in a saucepan to make a paste. Add half of the milk, bring to the boil and beat in until smooth. Do the same again with the rest of the milk.

Spoon a third of the pepper-pesto mix into a greased lasagne dish, pour a third of the white sauce over that, and sprinkle over some cheese. Layer half the lasagne sheets over this, then repeat the layers. The last layer should be the white sauce, with cheese sprinkled evenly over the top.

Bake at 200 for 30 mins, and serve hot with green salad and crusty bread.