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•2 aubergines, cut into chunks
•2 red onions, cut into wedges
•2 red peppers, cut into strips
•4 garlic cloves, finely chopped
•3 tablespoons olive oil
•450g courgettes, sliced
•225g lasagne sheets
•30g parmesan cheese
For the sauce:
•900ml skimmed milk
•60g olive spread
•70g plain flour
•125g reduced fat hard cheese
1Preheat the oven to 220°C/fan200°C/gas 7. Mix the aubergine, onion, pepper, garlic and half the oil in a bowl. Transfer to a large roasting tin and cook for 30 minutes or until soft.
2Meanwhile, heat the rest of the oil in a frying pan. Fry the courgettes for 4 minutes until browned.
3Remove the roasted veg from the oven and stir in the courgettes. Lower the oven to 200°C/fan180°C/gas 6.
4For the sauce, bring the milk to the boil in a pan and set aside. Melt the olive spread in a pan, add the flour and cook for 1 minute then remove from the heat. Gradually stir in the milk then bring to the boil whilst stirring and then simmer gently for 10 minutes stirring occasionally.
5Cook the lasagne according to the packet instructions.
6Add the cheese to the sauce and season with pepper. Spoon a thin layer over the base of a lightly-oiled ovenproof dish, cover with 4 lasagne sheets, overlapping them slightly. Top with half the vegetables, then one-third of the remaining sauce and another 4 sheets of lasagne. Repeat this process once more and then spread over the remaining sauce and sprinkle with Parmesan. Bake for 40 minutes, until golden.