Roasted vegetable lasagne

Name: Roasted vegetable lasagne
Prep time: 25 min
Cook time: 1 min
Total time: 1 min
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

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Prep Time: 25 minutes

Cook Time: 1 hours, 10 minutes

Total: 1 hours, 35 minutes

Servings: 6

Cost: $4.08 /serving

Author : Emma Lewis

aubergine aubergines cherry tomato

Ingredients

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3 red peppers, cut into large chunks2 aubergines, cut into ½ cm thick slices8 tbsp olive oil, plus extra for the dish½ quantity tomato sauce (see below)300 grams fresh lasagne sheets½ quantity white sauce (see below)125 grams ball mozzarella (or vegetarian alternative)handful of cherry tomatoes, halved

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Instructions

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Step 1

Heat the oven to 200C/180C fan/gas 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.

Step 2

Reduce the oven to 180C/160C fan/gas 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.

Step 3

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.