Page 22 - Veggiefood Presentation

Roasted vegetable lasagne

Ingredients Method

3 red pepper Heat oven to 200C/fan 180C/gas 6.
2 eggplant Deseed the peppers, halve, and then cut
7 tablespoon olive oil (plus a little into large chunks. Trim ends off
for greasing) aubergines, then cut into slices about
½cm thick. Lightly grease 2 large baking
½ tomato sauce (quantity, see trays, then place peppers and

below) aubergines on top. Toss with the olive
300 g prepared lasagne (fresh oil, season well, and then roast for 25
pack, sheets) minutes until lightly browned.
1/2 sauce (quantity white, see Reduce oven to 180C/fan 160C/gas 4.
below) Lightly oil an ovenproof serving dish (30
125 g mozzarella cheese (ball) x 20cm). Arrange a layer of the
1 handful cherry tomatoes vegetables on the bottom, then pour

(halved) over a third of the tomato sauce. Top
with a layer of lasagne, then drizzle over
a quarter of the white sauce. Repeat
until you have 3 layers of pasta.

To finish, spoon remaining white sauce
over the pasta, making sure the whole
surface is covered. Scatter mozzarella
over the top with the tomatoes. Bake for
45 minutes until bubbling and golden.