Roasted vegetable lasagne

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• Red peppersCut into large chunks3
• AuberginesCut into ½ cm slices2
• Olive oil (for roasting)Plus extra for greasing8 tbsp
• Lasagne sheets300 g
• Mozzarella125 g
• Cherry tomatoesHalved
• Olive oil (for the sauce)1 tbsp
• OnionsFinely chopped2
• Garlic clovesSliced2
• CarrotRoughly chopped1
• Tomato purée2 tbsp
• White wine200 ml
• Canned tomatoes (400 g cans)Chopped3 cans
• BasilLeaves picked1 bunch
• Butter85 g
• Plain flour85 g
• Milk750 ml

1. 1

   For the tomato sauce, warm the olive oil in a pan and cook the onions, garlic and carrot over medium heat for 5-7 minutes until soft. Raise the heat slightly, stir in the tomato purée and cook for 1 minute. Add the wine and let it bubble for 5 minutes until reduced by two-thirds. Add the chopped tomatoes and basil, bring to the boil and simmer for 20 minutes. Cool, then blend in a food processor. It keeps for up to three days in the fridge or three months in the freezer.

2. 2

   Start the white sauce by melting the butter in a small pan and stirring in the flour, then cook for 2 minutes. Whisk in the milk gradually and bring to the boil, stirring. Lower the heat and cook until it thickens enough to coat a wooden spoon. It keeps for up to three days in the fridge or three months in the freezer.

3. 3

   Set the oven to 200°C (180°C fan). Brush two large baking trays with a little oil and spread out the peppers and aubergines. Coat them in the olive oil, season well and roast for 25 minutes until lightly browned.

4. 4

   Turn the oven down to 180°C (160°C fan) and lightly oil a 30 x 20 cm ovenproof dish. Lay some vegetables over the base and spoon over one third of the tomato sauce. Cover with lasagne sheets and drizzle over one fourth of the white sauce, then keep layering until there are three layers of pasta.

5. 5

   Spoon the rest of the white sauce over the top so the pasta is entirely covered. Add the mozzarella and cherry tomatoes on top, then bake for 45 minutes until bubbling and golden.