Roast vegetable lasagne

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Looking for an easy meat-free dish that vegetarians and meat eaters will love? Try this lasagne with rich Bolognese sauce, roast vegetables and melted cheese - a classic Italian dish for the whole family.

Serves: 4
Prep time: 10 mins
Cooking time: 1 hour 20 mins

45ml Napolina Olive Oil
2 courgettes, chopped into 1cm chunks
1 aubergine, chopped into 1cm chunks
1 large red pepper, chopped into 1cm chunks
1 medium red onion, diced
2 cloves garlic, crushed
345g jar of Napolina Bolognese Sauce for Lasagne
335g jar of Napolina White Lasagne Sauce
30g parmesan cheese, grated
150g mozzarella, grated
Napolina Egg Lasagne Sheets
Salt and black pepper for seasoning

1. Preheat oven to 200°C/ gas mark 6.
2. Heat 15ml olive oil in a deep sauté pan and gently cook the onion until soft.
3. Meanwhile, toss the courgettes, red pepper and aubergine in 30ml of olive oil, sprinkle with salt and black pepper and place on a roasting tray or baking sheet. Roast for about 25-30 mins or until lightly caramelised. Toss once or twice during cooking to get an even colour. Reduce oven to 180°C / gas mark 4.
4. Once the onion is soft, add the garlic and cook for a few more minutes. Add the Bolognese sauce and roasted vegetables and simmer for about 10 mins.
5. To assemble, spoon a layer of roasted vegetables and sauce on the bottom of the baking dish and top with egg lasagne sheets. Spoon another layer of roasted vegetable and sauce mix, then cover with more sheets of egg lasagne.
6. Spread the white lasagne sauce on top and sprinkle with the grated mozzarella and parmesan.
7. Bake for 35-40 mins or until golden and bubbling.

Napolina

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