Ultimate roasted pepper and spinach lasagne

A supper for six which can quite easily be polished off by two hungry people if the weather is cold enough.  The roasted peppers make this dish sweet and succulent and very very moreish.

Serves 6

4 red or orange peppers, deseeded and cut into wedges
1 onion, peeled and cut into thin wedges
2 tbsp olive oil

a dozen dried lasagne sheets
125g grated cheddar

~for the sauce
4 shallots, finely chopped
2 cloves garlic, finely chopped
3 cans of plum tomatoes (400g x3), chopped
2 anchovy fillets, finely chopped (or omit for a vegetarian version)
1 tbsp olive oil

~for the spinach layer
300g baby leaf spinach
250g ricotta
20g grated parmesan
a grate of nutmeg

~for the white sauce
1 pint whole milk
25g butter
25g plain flour
1 bay leaf
15g grated parmesan
a good grating of nutmeg

1) Roast the peppers and onions in the olive oil at 400f/200c/gas mark 6 until meltingly soft and a little singed at the edge, about 40 minutes. Now gently fry the shallots in the olive oil until softened, then add the garlic and anchovies and cook for a few minutes more before adding the tomatoes. Simmer gently for 20 minutes then season to taste.

2) Wash the spinach and cook in a large pan with the lid on with a tablespoon of water for 4 minutes, then cool. Stir the ricotta, parmesan and nutmeg together in a bowl, then add the spinach and season.

3) Place all the white sauce ingredients in a pan, and slowly bring to a simmer, whisking all the time.

4) Now assemble the lasagne by first placing a layer of roasted peppers in a large deep dish with some tomato sauce/ then a layer of pasta/ then a layer of the spinach mixture / pasta / peppers and tomato sauce / pasta / white sauce and then finish with the grated cheddar. Bake on an oven tray for 40-50 minutes at 375f/190c/gas mark 5, or until the cheese is golden. Serve with a crisp green salad.