Roasted Vegetable Lasagne

I'm not vegetarian but I do prefer vegetable lasagne to the meaty version. It's rare that I prefer a vegetable. This isn't a fully homemade version, it's a quick weeknight veg fix.

Ingredients

• 3 red peppers

• 3 courgettes

• 3 tomatoes

• 1 large onion

• 3 cloves garlic, minced

• Salt

• 1 tbsp olive oil

• 1 jar tomato sauce - I use passata rather than a Dolmio type for vegetable lasagne.

• 1 jar white sauce - you could make it but eurgh.

• Lasagne sheets

• Grated mozzarella

Method

1. Heat oven to 180C.

2. Chop up all of the veg and place in a roasting tray and scatter with minced garlic.

3. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.

4. Stir tomato sauces into the vegetables.

5. Layer lasagne - veg, pasta, bechemal, cheese and repeat.

6. Bake for 30 - 45 mins until bubbling and golden.