Roasted Vegetable Lasagne

Chop 1 carrot, 1 courgette, 1 red and 1 green deseeded pepper. Drizzle with olive oil and add a pinch of salt and pepper. Oven in a roasting dish on gas mark 7 for approximately 20 minutes turning occasionally or until soft(ish).

Make a double quantity zingy pasta sauce .

Mix the roasted vegetables and sauce together.

In an oven dish (preferably rectangular) spread the sauce out to over the base thinly. Lay pasta sheets (ones that do not need pre cooking) 1 thick to cover the sauce.

Keep layering the pasta sheets and sauce. The top layer should be sauce. Add more sauce for the final layer and some of this will work its way into the gaps, so the whole lasagne 'settles'.

Chop an aubergine into about 15 rings and fry them in olive oil until golden brown. (The aubergine will soak up a lot of oil at first but once cooked will give some of it back out again so don't be stingy with the oil). Layer the aubergine rings onto the lasagne, filling in any gaps with sliced cherry tomatoes.

Allow to cool before ovening on gas mark 7 for around 30 minutes checking occasionally that the aubergines don't become too dry. If they do, move the dish to the bottom of the oven.

This lasagne can be prepared in advance before ovening which is great for dinner parties and you won't miss the cheese sauce topping!