VEGGIE LASAGNE YUMMY YUMMY

METHOD:

1. Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.
2. Pour over some passata and cover with a layer of lasagna sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagna. Use a spoon to dollop over the creme fraîche, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagna is heated through and the top is golden and bubbling.

Per serving

279 k calories, protein 9 g , carbohydrate 35 g, fat 13 g, saturated fat 4 g, fibre 6 g, sugar 15 g, salt 0.63 g

Ingredient:

• 2 tbsp oil
• 1 Onion sliced
• 1 Garlic clove sliced
• 1 Aubergine, cut into chunks
• 1- Red pepper
• 8 plum tomatoes, halved
• 350 ml passata
• 200 g ready-cooked lasagne sheets
• 6 tbsp half-fat crème fraîche
• 2 tbsp grated Parmesa (or vegetarian alternative)