Roasted vegetable lasagne

A delicious way to use up this years vegetable surplus. Don't be afraid to substitute with other vegetables you may have in abundance in your garden. Why not share your favourite vegetable recipe on the forum and collect some nectar points.

Ingredients - serves 4

1 aubergine, cut into 1/4inch cubes

100g sliced mushrooms

2 sliced courgettes

1 onion

2 red peppers

1 garlic clove

1 jar tomato sauce

1 tub ricotta cheese

1 bunch fresh basil

100g grated cheese

8 sheets fresh lasagne

3tbsp olive oil

Salt and pepper to season

Preparation method Prep: 30 minutes / Cook: 30 minutes

1. Roast all prepared vegetables with garlic and olive oil in a shallow tray. Season with salt and pepper. Bake for 30 minutes, turn vegetables over after 15 minutes to avoid burning.

2. In a baking dish layer the tomato sauce, roasted vegetables and ricotta cheese and top with a layer of lasagne sheets. Repeat the process to produce a second layer. Top the second layer with the remaining ricotta cheese and sprinkle with the grated cheese and fresh basil.

3. Bake in a preheated oven 190/375F/Gas 5 for 30 minutes.