• 1 small aubergine, sliced and diced
  • 1 large onion, chopped
  • 2 medium carrots, diced
  • 1 medium courgette, diced
  • 2 red peppers, diced
  • 4 large tomatoes, diced
  • 3 large garlic, sliced
  • 1 bay leaf
  • 1 good pinch of chilli flakes (optional)
  • 100ml olive oil
  • 6 sheets of lasagne pasta, fresh if possible but dried will do
  • 400g cottage cheese
  • 2 handfuls of grated cheddar
  1. Pre-heat your oven to 160C/140F/Gas 2-3.  Prepare all your vegetables so they are diced into similar size chunks. Spread them in a roasting tray, add your garlic and bay leaf and season well. Sprinkle over the chilli flakes if you are using them. Then drizzle over the olive oil and stir. Roast in the oven for 1 hour 30 minutes.
  2. When the vegetables are ready, prepare your pasta sheets if using dried. Blanch them in boiling water for 5 minutes then drain and run under cold water. Work quickly as they stick together very easily. Separate each sheet and drizzle with a little olive oil to prevent them gluing themselves together.
  3. Now you are ready to assemble your lasagne. Start by putting half of your vegetable mix into an oven proof dish. Lat over 3 of your lasagne sheets and spread over 200g of the cottage cheese. Then sprinkle over a handful of cheddar and season. Repeat this process with remaining ingredients.
  4. Bake in the oven for 25-30 minutes.