1 pack lasagne sheets
500g red peppers,
300g Emmental cheese, grated
1. Sweat the vegetables in butter over a gentle heat.
2. Cook the pasta in boiling salted water (may not require precooking, depending on the type of lasagne).
3. Assemble the lasagne by alternating pasta and vegetables with cream and the grated cheese.
4. Bake in the oven at 180C for 25 minutes.