This a hit with all the children, vegetarian or not.
The quantities below are adapted for four people.
1 or 2 peppers
1 tube tomato puree
1 tin tomatoes
1 tin backed beans
1 tin kidney beans (drained)
100g plain flour
1 pint milk
200-300g cheddar cheese, grated
Cook the chopped onion and vegetables in a large pan, with a small amount of vegetable oil. Add the puree and cook for 2 minutes. Add the tinned tomatoes, pepper and worcester sauce and cook for 20 minutes. Add the tins of beans.
Make the cheese sauce by cooking the flour in the melted butter for a few minutes. Then add the milk, little by little, beating all the time, until the sauce is thick. Mix in the cheese until melted, keeping back a small handful for the top.
Layer the vegetable sauce, followed by lasagne sheets and then cheese sauce. Repeat the layers, ending with a layer of cheese sauce. Sprinkle on the remaining grated cheese.
Bake in the oven for 50-16 minutes at 180C.