Pepper Lasagne

4 Bell Peppers (1 red, yellow, orange & green)
1 Large Onion
1/2 - 1 large tub picked peppers from the deli counter (slightly piquant with feta)
2 Tins Chopped Tomatoes
Lea & Perrins
1 chicken stock cube

1 1/2 pints milk
~200g mature cheddar, grated
Mozzarella
3 heaped spoons sauce flour
olive oil
butter

Garlic Italian Seasoning
Ground Nutmeg

Preheat oven @ 150C
First, the Peppers / Tomato sauce;
Chop onion into small pieces, fry until almost translucent. Add the peppers chopped into long, fine strips. Fry for a little while over a low heat.
Give a good sprinkle of the garlic Italian seasoning and cook for another 2 mins or so.
Add the tomatoes, a good splash of lea & perrins and the stock cube crumbled straight into the pan. Cook for a few minutes, and add the pickled peppers. Simmer on a low heat until nice and saucy.

Then, the cheese sauce.
Melt a small block of butter in a good glug of olive oil. Once melted, add the flour, stir in and cook for a few minutes, stirring so as not to let it stick / burn.
Add the milk, slowly, stirring or whisking as you go. Add a little nutmeg, and some garlic Italian. Once all in cook until it's starting to bubble around the edge, but not boiling. Add the cheese by the handful; it should melt straight pretty much straight away.
Cook until nice & thick - might need some cornflour.

Build the Lasagne - layer peppers, then pasta, then cheese sauce, then peppers, then pasta, then cheese sauce.
You'll need a very large pyrex dish for this.
Slice the Mozzarella and lay on top.

Cook for 40 mins in the oven, or until the top is browned nicely.

Serves 6