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This recipe is sure to please everyone - hearty and filling, with easy adaptations to make it vegan, vegetarian or meaty! Whichever way you enjoy it, we suggest enjoying it with a side of garlic bread.

Ingredients
  • 3 peppers, cut into chunks
  • 2 aubergines, cut into 1/2cm thick slices
  • 2 tins butter beans (optional)
  • 4 tbsp olive oil
  • 300g lasagne sheets
  • 125g mozzarella
  • Handful of cherry tomatoes
For the tomato sauce
  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves
  • 1 carrot, roughly chopped
  • 2 tbsp tomato puree
  • 3 x 400g cans chopped tomatoes
  • 1 bunch of basil, leaves picked
For the white sauce
  • 85g butter
  • 85g plain flour
  • 750ml milk
TO MAKE THIS RECIPE VEGAN: Switch the milk, butter, cheese and pasta for plant-based alternatives
TO MAKE THIS RECIPE MEATY: Switch the butter beans for 250g lean mincemeat

Method
To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 minutes over a medium heat until softened. Turn up the heat a little, and stir in the tomato puree. Cook for 1 minute. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil, then simmer for 20 mins. Leave to cool, then whizz in a food processor.
(Will keep, cooled in the fridge for 3 days, or frozen for 3 months)

To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon.
(Will keepcooled in the fridge for 3 days, or frozen for 3 months)

Heat the oven to 200c/180c fan/gas 6. Lightly oil 2 large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.

Reduce the oven to 180c/160 fan/gas 4. Lightly oil a 30x20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have 3 layers of pasta.

Spoon the remaining white sauce over the pasta, making sure the whole surface is covered. then scatter over the mozzarella and cherry tomatoes. Bake fro 45 mins until bubbling and golden.

To note: this recipe is freezer friendly!

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