Ingredients

3 red peppers, cut into large chunks
2 aubergines, cut into ½cm thick slices
1 courgette, cut into ½cm thick slices
8 lasagne sheets, or more depending on the size of your baking dish
150g mozzarella, grated

Tomato sauce

1 can (400g) tinned tomatoes
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon chilli flakes
1 small onion finely chopped
1 small carrot, grated or finely chopped
½ cube beef stock
1 teaspoon Worchester sauce
1 tablespoon tomato puree
½ teaspoon dried oregano
½ teaspoon dried basil

White sauce

25g unsalted butter
25g plain flour 
275ml whole milk
50g parmesan, grated

Method

1. Preheat the oven to 200°C. Lightly oil two large baking trays and add the peppers, courgette and aubergines. Toss with the olive oil, season well, then roast for 25 minutes until lightly browned.
2. To make the tomato sauce, heat a tablespoon of olive oil in a frying pan and cook the onion for 5 minutes until softened and beginning to brown. Add garlic and cook for 1 minute. Add the rest of the tomato sauce ingredients to the pan and bring to a boil, then reduce the heat and let it simmer while you prepare the rest of the recipe.
3. Next, make the white sauce. Melt the butter in a small saucepan over low heat and add the flour. Whisk until combined and cook on low for 1-2 minutes. Remove from the heat and gradually whisk in the milk until you have a loose sauce. Stir in the parmesan and season. Return to a gentle heat and whisk constantly until the sauce thickens.
4. Reduce the oven to 160°C fan. Layer up the lasagne in a baking dish, starting with a third each of the roasted vegetables, the tomato sauce, then the pasta, then the white sauce. Repeat twice. Top with the mozzarella then bake in the oven for 45 minutes, until bubbling and golden on top.
5. Let it stand for 5 minutes before serving.

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Janice xx