Easy vegetable lasagne

aubergine aubergines cherry tomato cherry tomatoes food for friends how to make lasagna italian recipes lasagna lasagne mozzarella olive oil pasta red pepper red peppers vege lasagne vegetarian lasagne veggie veggie lasagne

N/A

Source

Ingredients

3 red peppers, cut into large chunks

2 aubergines, cut into ½ cm thick slices

8 tbsp olive oil, plus extra for the dish

½ quantity tomato sauce (see below)

300g fresh lasagne sheets

½ quantity white sauce (see below)

125g ball mozzarella (or vegetarian alternative)

handful of cherry tomatoes, halved

Method

Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.

Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.

Spoon the remaining white sauce over the pasta, making sure the whole surface is covered. Scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.