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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
1 Preheat 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.
2 Meanwhile, heat the rest of the oil in a frying pan. Fry the courgettes for 4 minutes until browned.
3 Remove the roasted veg from the oven and stir in the courgettes. Lower the oven to 200°C/fan180°C/gas 6.
4 For 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.
5 Cook the lasagne according to the packet instructions.
6 Add 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.