Vegetable Lasagne

Step 1.Preheat the oven to 200 C / 400 F. Toss the zucchini, peppers and aubergine with 2 tbsp olive oil and a pinch of salt, spread on a tray and roast for 20 minutes until softened and lightly colored.

Step 2.Meanwhile heat the remaining 1 tbsp oil in a large pan and cook the onion for 5 minutes, then add garlic and mushrooms and cook 5 more minutes.

Step 3.Stir in the chopped tomatoes, tomato puree and oregano. Simmer for 15 minutes until thickened, then fold in the roasted vegetables, basil and season with salt.

Step 4.For the bechamel, melt the butter in a saucepan, whisk in the flour and cook 1 to 2 minutes to a pale roux.

Step 5.Gradually whisk in the milk and cook, stirring, for 4 to 5 minutes until thick and smooth. Season and stir in half the parmesan.

Step 6.Spread a thin layer of vegetable sauce in a baking dish (about 23 x 30 cm). Top with a layer of lasagne sheets.

Step 7.Add a third of the remaining vegetable sauce, then a layer of bechamel. Repeat the pasta, vegetable and bechamel layering twice more, finishing with bechamel on top.

Step 8.Scatter the mozzarella and remaining parmesan over the top.

Step 9.Bake at 200 C / 400 F for 35 to 40 minutes until golden and bubbling and a knife slides easily through the pasta.

Step 10.Let it rest for 10 minutes before slicing so the layers set, then serve.