Ingredients
- Serves 61 aubergine, medium
- 1 courgette, large
- 1-2 red peppers
- 150g cherry tomatoes, halved
- 4 cloves garlic, finely chopped
- 2 red onions, roughly chopped
- 2 tbsp smoked paprika
- 2-3 tbsp olive oil
- 2 x 400g tin chopped tomatoes
- 1 x 400g tin chickpeas, drained
- 1 tbsp sugar
- 1 tbsp dried oregano
- 250g spinach, wilted (or frozen, defrosted), moisture squeezed out
- 200g lasagne sheets
- 3 x 125g fresh mozzarella balls, sliced thinly
- 100g fresh Parmesan, grated
- 250-300ml carton crème fraîche
- Salt and freshly ground black pepper
Preheat an oven to 190 degrees Celsius/gas 5. Chop the aubergine, courgette and red peppers into dice-size pieces, then place all the vegetables (except the spinach) and the garlic in a large, deep roasting tray. Use two trays if necessary. Add the paprika and olive oil, and stir and season well. Roast for 20-25 minutes until the vegetables turn golden, for a nice roasted flavour.
Stir in the chopped tomatoes, chickpeas, sugar and oregano. Roast for another 15 minutes, stirring occasionally. Remove from the oven and stir the wilted spinach through. A quick way to wilt spinach is to place it in a bowl and pour boiling water over it, then allow it to cool and squeeze out excess moisture.
Using a 30cm x23cm x 6cm ovenproof dish, cover the base with a third of the sauce, then layer up with lasagne sheets, sauce, mozzarella slices. Repeat the layers.
For the final layer, mix the Parmesan through the crème fraîche and spoon half of this over the top layer of sauce. Cover with lasagne and spread the remaining crème fraîche mixture over the top.
Bake for 35-40 minutes at 190 degrees celsius/gas 5, until the pasta is tender and golden on top (cover with tinfoil if the top starts to brown). Serve with a crisp salad.
