Vegetable Lasagne

Ingredients

• • 1 eggplant, sliced
• • 1 zucchini, sliced
• • 1 red capsicum, sliced
• • 2 tbsp olive oil
• • 700g tomato passata
• • 2 cloves garlic, minced
• • 1 tsp dried oregano
• • 250g lasagne sheets
• • 80g butter
• • 80g plain flour
• • 1 litre milk
• • 150g mozzarella, grated
• • 60g parmesan, grated
• • Salt
• • Black pepper

Method

1. Heat oven to 200°C. Toss the eggplant, zucchini and capsicum with olive oil and roast for 20 minutes until tender.
2. Warm the passata with the garlic and oregano, season to taste.
3. For the béchamel, melt the butter, whisk in the flour and cook for 1 minute, then gradually whisk in the milk until thickened. Season.
4. Reduce oven to 180°C. Layer the roasted vegetables, tomato sauce, lasagne sheets and béchamel in a baking dish, repeating to use everything, finishing with béchamel.
5. Scatter with mozzarella and parmesan.
6. Bake for 40-45 minutes until golden. Rest for 10 minutes before serving.