Vegetable lasagne recipe

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3 red peppers, deseeded and cut into large chunks

2 aubergines, thinly sliced

120ml olive oil, plus extra for greasing

400ml tomato sauce

300g fresh lasagne sheets

400ml Béchamel sauce

125g mozzarella, grated

1 handful of cherry tomatoes, halved

Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper. Toss the peppers and aubergine with a bit of oil, then spread out in a single layer the tray (use two if needed). Season well and roast for 25 minutes until lightly golden.
Reduce the oven temperature to 180˚C/160˚C fan/gas mark 4. Lightly oil a baking dish and arrange a layer of the roasted vegetables on the bottom.
Pour over one-third of the tomato sauce and add a layer of the lasagne sheets, trimming to fit if needed.
Drizzle over one-quarter of the Béchamel sauce. Repeat until you end with the last layer of white sauce, making sure the top is completely covered.
Scatter over the Mozzarella and the tomatoes. Bake for 45 minutes until bubbling and golden.

Per serving: 536kcals, 31.8g fat (7.1g saturated), 49.9g carbs, 12.2g sugars, 17.3g protein, 7.1g fibre, 0.78g sodium

Vegetable lasagne