DICED AND ROASTED LASAGNE

TO MAKE 1 PORTION

½ an onion, roughly chopped

½ a carrot, roughly chopped

½ a courgette, roughly chopped

½ a yellow pepper, roughly chopped Salt and pepper A pinch of dried oregano Olive oil ½ a tin (200g/7oz) chopped tomatoes 1 garlic clove, grated 1 fresh lasagne sheet (or you can pre-cook a dry sheet in boiling water for 5 minutes)

½ a ball of mozzarella, thinly

sliced

■ A sprinkling of grated Parmesan cheese

■ A few sprigs of basil or parsley, to garnish

Preheat the oven to 180°C/fan 160°C/gas 4. Spread the vegetables out on a baking tray. Season with salt, pepper and a pinch of oregano, then drizzle with a generous amount of olive oil. Roast for about 30 minutes, giving it a stir halfway through. Transfer the roasted vegetables to a suitably sized ovenproof dish. Add the chopped tomatoes and grated garlic, then stir and return to the oven for another 10 minutes.

Season to taste, then top with the lasagne sheet, some slices of mozzarella and a sprinkling of grated Parmesan. Cook for another 20 minutes until the cheese is golden brown. Garnish with basil leaves, then serve.