The ultimate veggie lasagne

• 1 x 250 g box of lasagne sheets 
• 4 T olive oil 
• 3 brinjals, sliced lengthways and grilled
• 4 large baby marrows, sliced lengthways 
• 450 g sweet peppers 
• 1 x 400 g can cherry tomatoes or diced tomatoes
• 1 x 240 g sun-dried tomato quarters or Chilli & Garlic Stir-Through Pasta Sauce
• 3 cloves garlic
• 1 x 400 ml sachet of Woolworths Béchamel Sauce or one jar of Four Cheese Pasta Sauce
• 1 x 50 g tub of Woolworths Pecorino Shavings 
• Sea salt and freshly ground black pepper, to season 
   

1. Preheat the oven to 180C.
2. Layer in a large ovenproof dish and bake for 45 minutes to an hour until bubbling and golden.
3. Cook the pasta according to the package instructions.
4. Make the sauce by frying the sliced garlic in olive oil, then add the canned tomatoes and the sun-dried tomatoes or pasta sauce.
5. Season and simmer until fragrant. Slice the veggies and fry them separately in olive oil until just tender.
6. Layer a baking dish or casserole with tomato sauce, pasta and veggies, and béchamel sauce or Four Cheese pasta sauce.
7. Repeat the process until all the ingredients are used, then scatter with pecorino and bake for 50 minutes until cooked through and bubbly. 

1. Grill your veg – this adds instant flavour. It also ensures veggies are cooked prior to baking which gives beautiful texture and helps the baking time go faster 
2. Precook your lasagne sheets; do this in batches in boiling salted water. By cooking the pasta in batches, you ensure that the sheets won’t stick together. Cooking your pasta beforehand also ensures the pasta will be cooked when the bake is ready to eat, so you don’t have any tough pasta layers. 
3. To make sure your pasta doesn’t dry out or stick together while you are preparing the rest of your ingredients, arrange the pasta in a tray with a little pasta water from the pot and some olive oil. Shake off any excess liquid before layering your lasagne. 
4. Adding sun-dried tomatoes to your tomato sauce gives an instant punch of flavour and takes your sauce to a whole new level. 
5. Use Woolworths Béchamel sauce instead of making your own, it’s deliciously smooth and saves you time and mess. 
6. Layer each veggie in a separate layer to get that classic layered lasagne look. 
7. If you want to bulk up your lasagne, add a layer of cooked or canned lentils with your tomato sauce layers. 

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