Roasted Vegetable Lasagne

• Aubergine(1)
• Courgette(2)
• Bell pepper(2)
• Olive oil(4 tbsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Onion(1)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• Canned tomatoes(800 g)
• Vegetable Broth(200 ml)
• Dried Oregano(2 tsp)
• Chili flakes(½ tsp)optional
• Spinach(200 g)
• Ricotta(250 g)
• Parmesan(80 g)
• Nutmeg(¼ tsp)
• Lasagna Sheets(250 g)
• Mozzarella(250 g)
• Fresh basil(10 g)optional

Method

1. 1

   Preheat the oven to 220°C. Slice the {Eggplant}, {Zucchini} and {Bell pepper} into bite-size pieces. Spread on 2 trays, toss with {Olive oil}, {Salt} and {Black pepper}, then roast until tender and lightly golden at the edges.

   ~30 min

2. 2

   Meanwhile, finely chop the {Onion} and {Garlic}.

   ~5 min

3. 3

   Heat a splash of oil in a large pan over medium heat. Cook the {Onion} with half the {Salt} for 5 minutes until softened. Stir in the {Garlic}, {Tomato paste}, {Oregano} and {Chili flakes}, cook for 1 minute, then add the {Canned tomatoes} and {Vegetable Stock}. Simmer until thick and rich.

   ~20 min

4. 4

   Stir the {Spinach} into the sauce a handful at a time until wilted. In a bowl, mix the {Ricotta}, half the {Parmesan}, the {Nutmeg} and a few grinds of {Black pepper}. Fold the roasted vegetables into the tomato sauce.

   ~10 min

5. 5

   Lower the oven to 190°C. Spread a layer of vegetable sauce in a baking dish, then layer with {Lasagne Sheets}, spoonfuls of ricotta mixture, more vegetable sauce and repeat until used up. Finish with the remaining sauce, then top with the {Mozzarella} and remaining {Parmesan}. Bake until bubbling and golden on top.

   ~35 min

6. 6

   Rest the lasagne for 10 minutes, then scatter over the {Fresh basil} and serve in generous squares.

   ~10 min