DAILY DINNERS

Quarter the peppers, and remove the seeds and pith. Place them skin-side up on the glass tray under the pre-heated grill for 6-8 mins until the skin blisters and blackens. Place the peppers in a polythene bag to sweat for about 10 mins, then peel off the skins.

Set the oven on Fan Plus to 170 - 190C.

Slice the courgettes.

Whizz the basil, oil, pine nuts and salt into a paste in a blender. Stir into the ricotta and crème fraîche.

Heat the butter over the hob, gradually add the flour and milk, stirring all the time to make a sauce. Bring gently to the boil, and season with salt, pepper & nutmeg.

Spoon some of the sauce into the bottom of a suitable dish. In layers, add lasagna sheets, some of the basil ricotta mixture, then half of the vegetables (peppers & courgettes), and finally half of the sauce. Repeat this, finishing with a final layer of lasagna, and top with ricotta mixture.

Bake uncovered in the oven.