I don't mind telling you that I use a jar of Combino Sauce from Lidl to make this. It is far superior to all the other sauces I have tried that are always very watery.
Ingredients4 tbsp olive oil 1 large aubergine, cut into small chunks 150g mushrooms, chopped 4 red peppers, chopped and roasted 500g passata with onions and garlic (or a jar of good spaghetti sauce) 9-12 lasagne sheets 120g fresh baby spinach, cooked and chopped 250g tub ricotta 50g grated Parmesan 25g pine nuts Pinch of dried chilli flakes Salt and black pepper
1. Deseed the red peppers and remove the pith. Slice and chop them into small chunks them place in a baking tin. Sprinkle the chilli flakes over them and 1 tbsp of olive oil. Stir so the peppers are coated, then roast in the oven at gas mark 7 for 40 minutes, stirring them once halfway.
2. While they are roasting, heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 8 mins until softened, then tip into a bowl.
3. Fry the mushrooms in the remaining oil for a few minutes until golden, then add them to the bowl.
4. Add the roasted peppers to the bowl and season with salt and black pepper. Mix the three vegetables together.
5. Mix the ricotta with half of Parmesan and chopped spinach in bowl.
6. You don't have to, but I prefer to cook the lasagne, it ensures there are no ‘chewy’ bits, so I cook it for about 5 minutes in salted water with olive oil to stop it sticking. Place 3-4 cooked sheets in a large oven-ware baking dish. Spoon on half of the vegetables, followed by half of the passata. Add another layer of pasta, and repeat the vegetable and passata layer with the remaining vegetables and passata. Cover this with a final layer of lasagne.
7. Spread the cheese and spinach mix over the top of the pasta, and sprinkle with the remaining Parmesan and pine nuts.
8. Cover with foil, bake for 40 mins at 220C(200C fan oven), or gas mark 7. Remove the foil, then bake for another 20 mins until browned. Serve with a crisp green salad.