Sunday, 16 January 2011
Roasted vegetable lasagne (2 colours)
Olive oil for roasting
Red pepper - 3, deseeded and chopped
Aubergines - 2, sliced into 0.5 cm slices
Tomato sauce - 1 large jar
White sauce - 1 large jar
Lasagne sheets - 300 g
Mozzarella - 125 g ball, chopped
Cherry tomatoes - handful, halved
1) Place the peppers and aubergines on 2 large roasting trays. Drizzle over the olive oil, toss and roast for 25 minutes at 200° C or until lightly browned.
2) Reduce the heat to 180°C. Place one third of the vegetables in a large oven-proof dish and pour over one third of the tomato sauce. Top with a layer of lasagne sheets and drizzle over one quarter of the white sauce.
3) Repeat until you have three layers of pasta. Add the remaining white sauce and top with the mozzarella and tomatoes. Bake for 45 minutes. Serves 4-6.