2. Prepare the béchamel sauce: Heat
the butter in a saucepan and stir in the
flour. Slowly add the milk while beating
with a balloon whisk. Continue whisking
over a medium heat until the sauce
begins to thicken and reaches boiling
point. Season with salt and freshly
ground black pepper and add the
Gruyère or Cheddar cheese.
3. Spread a thin layer of béchamel
sauce in the bottom of a 20 x 30cm
heat-resistant oven dish. Sprinkle
Parmesan cheese over this layer and
then place a layer of lasagne sheets on
top so that they overlap slightly.
4. Combine the roasted pepper strips
with the roasted vegetables and spread
a layer over the lasagne sheets. Repeat
the layers and end with a layer of
béchamel sauce. Sprinkle the last of
the Parmesan on top and bake the
lasagne for about 30 minutes or until
golden brown and done. Garnish with
fresh basil and serve immediately.
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