Roast Red Pepper and Courgette Lasagne

Ingredients
Roast Red Pepper Sauce:
2 red peppers, halved with seeds removed
1 onion, chopped
2 cloves garlic, sliced
1 stick celery, sliced
1 heaped tsp paprika
600ml (1 pint) vegetable stock
2 dessertspoons tomato puree
1 teaspoon pesto
25g fresh basil
Cheese Sauce:
Milk
Flour
Butter
Cheddar cheese
Bay leaf
Lasagne
2 courgettes
Fresh mozzarella
Parmesan
Lasagne sheets

Method
Preheat the oven to about 190C.
Preheat the grill to hot.
Make the roast red pepper sauce:
Brush the peppers with oil and put them under the grill until the skins are black and blistered. When they have cooled remove the skins.
Fry the onion, garlic, celery and paprika until soft. Add the stock, tomato puree and pesto. Bring to the boil. Add the peppers.
Blend the sauce, then add the basil and season.
Make the cheese sauce:
Heat the butter in a pan. Add the milk and bay leaf. Sprinkle the flour in, whisking to avoid lumps. When the milk is hot it will thicken. Add the cheese and remove the bay leaf.
Put the lasagne together:
Cut the courgettes into thick slices. Brush with olive oil and grill until they are slightly brown (not black like the peppers).
Grate the mozzarella and parmesan.
Layer half the courgettes on the bottom of a lasagne dish. Cover with red pepper sauce. Sprinkle half the mozzarella over. Cover with lasagne.
Repeat this to make another layer, although without the mozzarella.
Cover with cheese sauce. Sprinkle mozzarella and parmesan over the top. Cook for about 45 minutes, until the cheese is golden brown and bubbly on top.
Serve with salad.

Thoughts
The red pepper sauce came from Food for Thought. It worked very well as a pasta sauce, so we thought we'd try it in lasagne. It goes well with the courgettes and lots of mozzarella.