Roasted Vegetable Lasagne

Method

Step one

Preheat the oven to 180°C fan.

Step two

Place the aubergine, courgette, pepper, onion and cherry tomatoes on a baking tray, drizzle with a little olive oil and season with salt and pepper. Cook for approx. 15 minutes.

Step three

Meanwhile, gently fry the garlic in olive oil for 2 minutes, add the tomato puree.

Step four

Pour in the chopped tomatoes, water, OXO Vegetable Stock Pot and oregano.

Step five

Bring to the boll, turn down the heat and simmer, stirring occasionally.

Step six

Add the vegetables to the tomato sauce, continue to simmer for 5 minutes.

Step seven

To assemble the lasagne, place about 1/3 of the tomato mixture into the base of an oven proof dish, then cover with a layer of pasta sheets, followed by a layer of 1/3 white suace, Repeat the process twice, finishing with a layer of white sauce.

Step eight

Sprinkle the top with cheese and place in the oven for about 30-35 minutes until golden brown.