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Roasted Vegetable Lasagne

Layers of roasted courgette, pepper and aubergine with tomato sauce and white sauce.

Ingredients

• 2 courgettes
• 2 red peppers
• 1 aubergine
• 2 red onions
• 3 tbsp olive oil
• 800 g tinned chopped tomatoes
• 2 garlic cloves
• 1 tsp dried oregano
• 250 g dried lasagne sheets
• 50 g butter
• 50 g plain flour
• 600 ml milk
• 150 g mozzarella

Method

1. Heat the oven to 200C (180C fan). Chop the courgettes, peppers, aubergine and onions into chunks. Crush the garlic.
2. Toss the veg with the oil on a large roasting tray and roast for 30 minutes until soft and golden.
3. Meanwhile, simmer the tomatoes, garlic and oregano in a pan for 15 minutes to make a sauce. Stir in the roasted veg and season with salt and pepper.
4. For the white sauce, melt the butter in a pan over a medium heat. Stir in the flour and cook for 1 minute.
5. Gradually add the milk a little at a time, stirring all the time so no lumps form. Simmer for 5 minutes, stirring, until thick and smooth. Season with salt and pepper.
6. Spoon a layer of the veg sauce into an ovenproof dish, cover with lasagne sheets, then add a layer of white sauce. Repeat, finishing with white sauce on top.
7. Tear the mozzarella over the top.
8. Bake for 35 minutes, until golden and bubbling and the pasta is tender. Rest for 5 minutes before serving.