I’ve played around lots with this recipe, what’s listed below is only a guideline, if you’ve got it in the fridge and fancy flinging it in at the roasting stage then do! I’ve had leeks, butternut squash, mushrooms and courgettes in at different times. I usually use cherry tomatoes and lots of them rather than the plum tomatoes, ‘cause usually they’re easier to get hold of. Oh, and I usually add lots of Italian seasoning before roasting.
You can make this with fresh lasagne sheets, and cut the cooking time down to around 25-30 minutes. This is roughly 6 servings, but it’s SO easily expanded to more.
3 tbsp oil
2 onions, wedged into 1/8ths
8 cloves of garlic , halved.
2 small aubergine , cut into chunks
1 courgette 3 peppers cut in large chunks
12 baby plum tomatoes , halved
450ml crème fraîche (low fat is fine)
40g grated parmesan
60g grated cheddar
90g mozzarella, shredded.
Heat oven to 190C/fan 170C/gas 5.
Toss oil and vegetables together and roast in a large, shallow oven dish for 35 mins until lightly charred. (you can do this stage a day ahead by allowing the veg to cool and putting them in the fridge overnight)
Spoon a layer of roasted veg over the bottom of a medium-size baking dish. Pour over some of the passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne.
Use a spoon to dollop over the crème fraîche, then sprinkle with the mixed grated cheeses. Place the dish into the oven for 45-60 mins, until the lasagne is heated through and the top is golden and bubbling.