Slice and then cook onion peppers, and courgette in a little oil.

Add crushed garlic. Sprinkle over paprika and cook for a further 1 minute. Transfer into a bowl and set aside.

Add chard (or kale) into a pan and our over boiling water. Cook for 5 minutes, drain and set aside.

Chop tinned tomatoes and set aside in their juice. Season with salt and pepper.

Cook lasagna sheets for 2-3 minutes in boiling water. In the meantime, make the sauce by adding butter to a pan and melting gently. Stir in flour to form a paste. Cook for 30 seconds. Add milk very slowly, stirring continuously on a low heat. Continue until all the milk is used and the sauce begins to thicken. Remove from heat.

At this point I sometimes add sliced tomatoes (optional). Season with cracked pepper.

Pop into a hot oven for 15-20 minutes until hot and the pasta is cooked through.