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| Presentation is not my strong point, but trust me - this is delicious! |
2oz flour
2 oz low-fat spread
3/4 pint of semi-skimmed milk
2 - 3 oz cheddar cheese
2 x 400g tins of ratatouille
lasagne verdi sheets
Salt and pepper
1. Preheat oven to 200 degrees C
2. Make the cheese sauce by putting the flour, low-fat spread and milk into a saucepan, over a medium heat. Stir constantly with a balloon whisk until sauce starts to thicken. Add the cheese and continue stirring until melted. If the sauce is too thick, add more milk, a little at a time. Season with salt and pepper.
3. Empty one tin of ratatouille in the bottom of an overproof dish. Cover with lasagne sheets, making sure the sheets don't overlap. Pour one half of the cheese sauce over the lasagne sheets. Repeat with the remaining tin of ratatouille, lasagne sheets and cheese sauce.
4. Cook in pre-heated oven for 30 - 40 mins until the top is golden and bubbling.
Serve with a salad, or potato wedges.
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