Spicy Vegetable Lasagne Recipe

Spicy Vegetable Lasagne Recipe
Serves: 8
Prep: 20 mins Cook: 45 mins
Ingredients
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3 red peppers
2 aubergines
1/2 cup cherry tomatoes, halved
800g tomato sauce, tinned
Olive oil, for roasting and frying
3 cloves garlic, finely chopped
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1 red chili, finely chopped
1 tbsp chilli powder
1 tbsp paprika
300 g pack lasagne sheets
125 g mozzarella
1/2 cup grated parmesan
Method
1. Heat oven to 200°C (180°C if using a fan-assisted oven, or gas mark 6).
2. De-seed the peppers and cut into large chunks. Cut the edges off the
aubergines, then cut into slices about 1/2 cm thick.
3. Grease 2 large baking trays, then place peppers and aubergines on top.
Toss with the olive oil, salt and pepper and roast for 25 minutes until
lightly browned.
4. Reduce the heat to 180°C/fan 160°C/gas mark 4.
5. In a saucepan, fry the chopped garlic and chili in 1 tbsp of olive oil for
2–3 minutes, and heat the canned tomato sauce through. Add the chili
powder and paprika.
6. Lightly oil or butter an ovenproof serving dish (30x20 cm) and arrange a
layer of the vegetables on the bottom.
7. Pour a third of the tomato sauce over the vegetable layer.
8. Cover with a lasagne sheet. Repeat the process, alternating with the
tomato sauce, vegetables and lasagne sheets until you have 3 layers.
9. Spoon the remaining tomato sauce over the final pasta layer, making
sure the whole surface is covered. Scatter mozzarella over the top with
the cherry tomatoes. Sprinkle with parmesan to form a nice crust.
10. Bake for 45 minutes until the top of the lasagne is bubbling and golden
brown.
This recipe is part of the Veg Pledge portfolio; to find out more and sign up to help raise funds for charity, go to beatingbowelcancer.org/vegpledge