Simon Rimmer served up a tasty vegetarian courgettes and peppers lasagne on today’s episode of Sunday Brunch.

The ingredients are: 12 basil leaves, 12-15 dried green lasagna sheets, 3 courgettes, cut into rounds, on the angle, 2 red peppers, 50g pine nuts and 2 cloves garlic.

For the tomato sauce: 1 diced onion, 1 clove garlic, 1 diced carrot, 400g tin chopped tomatoes, 75ml extra virgin olive oil and 100ml stock.

For the white sauce: 25g butter, 25g flour, 450ml milk, 150g grated gruyere and 50g finely grated veggie parmesan style cheese.

For the topping: 125g grated mature cheddar and 70g finely grated veggie parmesan.