Vegetarian Lasagna Recipe

1. Heat some Oil in an oven dish on 180c/350f.
2. Chop the Aubergine, Courgette, Pepper and Broccoli then pour into the hot oven dish.
3. Stir the vegetables then roast for 20-30 minutes, until the veg has started to crisp up on the edges.
4. Meanwhile prepare the tomato sauce. Finely chop the Onion and Garlic and fry in a saucepan with some Oil for 5 minutes.
5. Stir in the Chopped Tomatoes, Oregano and Tomato Puree. Leave to simmer for 10 minutes until reduced down and thickened.
6. Take the vegetables from the oven and stir in the tomato sauce. Pour the mixture into a separate bowl.
7. Using the same oven dish, lay in 1/3 of the Pasta, ½ the vegetables, 1/3 Pasta, ½ White Sauce, ½ the vegetables, 1/3 Pasta and ½ the White Sauce.
8. Sprinkle over the grated Cheddar Cheese and bake in the oven for 25-35 minutes.
9. When golden on top and the cheese is bubbling, the lasagna is ready to serve, going great with salad.

For more meat-free inspiration, check out my other vegetarian recipes.