Layers of pasta, roasted vegetables and cheesy bechamel — hearty and meat-free.
Ingredients
Servings: 6
- 9 sheets lasagna pasta
- 1 courgette, sliced
- 1 aubergine, sliced
- 400 g tinned tomatoes
- 400 ml bechamel sauce
- 100 g cheese
Method
- Roast the vegetables until tender.
- Layer pasta, tomato, vegetables and bechamel, repeating.
- Top with cheese and bake for 40 minutes.