Serves 4
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To serve:

  1. Preheat the oven to 180°C/160°C fan/ gas mark 4.
  2. Heat the oil in a deep pan over a medium heat. Add the onions, garlic, aubergine, courgettes and peppers and cook for 4-5 minutes until softened.
  3. Stir in the chopped tomatoes and fresh basil and cook for one minute. Season with salt and black pepper.
  4. Spread half of the mixture into a small ovenproof dish. Top with a layer of lasagne sheets and spread over half the ricotta. Drizzle over half of the pesto and top with the remaining vegetables and another layer of lasagne sheets.
  5. Dollop over with the remaining ricotta, then scatter over the mozzarella. Finish with the remaining pesto and a sprinkle of Parmesan.
  6. Bake for 20-25 minutes, until golden on top and bubbling around the edges. Serve with some mixed leaves.

Nutrition Facts

Per serving: 317kcals, 14g fat (6.3g saturated), 35g carbs (10.9g sugars), 16.1g protein, 12.4g fibre, 0.861g sodium

ItalianDinnerDinnerMeat-freeSpecial OccasionsKidsFamily mealsCuisinesDinner partyBudget mealsComfort foodVegetarian

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