vegetable lasagne

I made this last night. It was going to be dairy-free but then I spotted some cheese on offer at the shop and decided to put some on the top. You could leave it off if you want, it would still be nice.
This will feed 4 people if you make a salad to go with it.



YOU WILL NEED:
-an onion
-4 cloves of garlic
-2 tins of tomatoes
-3 red peppers
-half a bag of fresh spinach leaves
-sherry (NOT cream sherry), medium sherry is best. Or you can use mirin instead if you want.
-soy sauce
-salt
-pepper
-10 or 12 sheets of lasagne pasta
-a handful of chopped walnuts
-mozzarella cheese
-olive oil
-handful of fresh basil or about 2 teaspoons dried basil

HOW TO MAKE:

TOMATO SAUCE
-Heat the olive oil in a pan and add the chopped onion and fry over a medium heat until the onion has gone transparent.
-Add the garlic and fry for another couple of minutes.
-Add the tomatoes, a bit of sherry and some soy sauce (about a tablespoon of each is ok to start with), and simmer until the sauce is reduced and thick.
-Stir in the basil and taste. Add salt and pepper if needed. I didn't as I felt the soy sauce made it salty enough but it's a matter of individual taste.

ROASTED PEPPERS
-Pre-heat oven to 250 degrees centigrade or equivalent.
-Cut the peppers into quarters, discard stalks, seeds and membranes.
-Put them on a baking sheet, skin side facing up.
-Put this in the oven and roast, checking every so often, until the skins are blackened and blistered. This takes about 15 minutes.
-Once they are cooked, remove the peppers from the oven and put them in a plastic bag, tie the top to seal it. Allow the peppers to cool inside the bag.
-Now take the peppers out of the bag and peel off the skins. They should come off easily with your fingers.
-Cut the roasted peppers into strips.

TO ASSEMBLE THE LASAGNE
-Bring a large pan of water to the boil and put in the lasagne pasta sheets. Boil for about 5 minutes and drain. The pasta will be partially cooked.
-Put a layer of tomato sauce in the bottom of an ovenproof dish.
-Cover this with sheets of pasta.
-Put half the spinach leaves on top of this, sprinkle with half the roasted peppers and half the walnuts. Cover with pasta.
-Another layer of tomato sauce, then a layer of pasta.
-Now add the rest of the spinach, peppers and walnuts. Cover with the last of the pasta.
-Put the remainder of the tomato sauce on top of the pasta and cover with thin slices of mozzarella.
-Put the dish in a preheated oven (220 degrees centigrade is ok) and bake for about 25 minutes or so, the cheese should be brown and bubbly and all the spinach should be wilted.
-Eat.