Vegetarian Lasagne with Roasted Vegetables

Slice the eggplant and courgette into 0.5cm thick rounds. In a large bowl, combine half of the Sicilian herbs with 1.5 tbsp olive oil per person. Season with salt and pepper, then add the sliced vegetables and toss well to combine. Transfer to a parchment-lined baking sheet and roast in the oven for 10 - 12 minutes.

Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic with the rest of the Sicilian herbs for 1 - 2 minutes or until fragrant, then deglaze with the diced tomatoes, passata, balsamic vinegar and water (see pantry for amounts). Season to taste with salt and pepper, then cover with the lid and allow to reduce gently until the roasted vegetables are done.

Did you know... eating less meat is beneficial for your health; in particular, it reduces the risk of cardiovascular diseases.

Transfer a shallow layer of sauce to the oven dish, then top with a layer of the lasagne sheets. Press down so as to evenly distribute the sauce. Top with another layer of sauce and then with the roasted vegetables, then scatter over the grated cheese. Repeat until the vegetables and most of the sauce have been used.

Finish the lasagne with the rest of the sauce and the mozzarella. Season with pepper and bake in the oven for 30 - 35 minutes.