Vegetarian lasagne
Roasted peppers and aubergines layered with a homemade tomato sauce, white sauce and pasta, topped with mozzarella and cherry tomatoes.
Ingredients
Serves 10
Tomato sauce
White sauce
Method
- Tomato sauce: heat the in a saucepan. Add the , and and cook over a medium heat for 5–7 minutes until softened.
- Turn up the heat a little and stir in the . Cook for 1 minute, pour in the , then cook for 5 minutes until reduced by two-thirds.
- Add the and the leaves. Bring to the boil, then simmer for 20 minutes. Leave to cool, then whizz in a food processor.
- White sauce: melt the in a saucepan, stir in the and cook for 2 minutes. Slowly whisk in the , then bring to the boil, stirring. Turn down the heat and cook until the sauce thickens and coats the back of a wooden spoon.
- Heat the oven to 200°C (180°C fan), gas 6. Lightly oil two large baking trays and add the and . Toss with the , season well with and , then roast for 25 minutes until lightly browned.
- Reduce the oven to 180°C (160°C fan), gas 4. Lightly oil a 30 x 20cm ovenproof dish.
- Arrange a layer of the vegetables in the bottom, then pour over a third of the tomato sauce. Top with a layer of sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
- Spoon the remaining white sauce over the pasta so the whole surface is covered, then scatter over the and . Bake for 45 minutes until bubbling and golden.
Tips
- To save time, use ready-made tomato and white sauces.
- Both sauces keep, cooled, in the fridge for up to 3 days or in the freezer for 3 months, so they’re worth batch cooking.
