This light lasagne, packed with vegetables, is topped with a quick crème-fraîche sauce. It includes two of your 5-a-day.
2 tbsp oil
1 onion, sliced
1 garlic clove, sliced
1 aubergine, cut into chunks
1 red pepper, seeded and sliced
8 plum tomatoes, halved
350ml/12fl oz passata
200g/8oz ready-cooked lasagne sheets
6 tbsp half-fat crème fraîche
2 tbsp grated Parmesan
Takes 1¼ hours • Serves 4
1 Heat oven to 190C/170C fan/gas 5. Toss the oil and vegetables together, and roast in a large shallow roasting tin for 35 minutes until lightly charred.
2 Spoon a layer of roasted veg over the bottom of a medium-sized baking dish. Pour over some passata and cover with a layer of lasagne sheets. Repeat the layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan.
3 Return to the oven for 25 minutes, until the lasagne is heated through and the top is golden and bubbling.
Per serving 279 kcals, protein 9g, carbs 35g, fat 13g, sat fat 4g, fibre 6g, sugar 15g, salt 0.63g