Aubergine, courgette and pepper lasagne recipe

A rich and indulgent vegetarian lasagne that even non-veggies will love – definitely one to add to your recipe book! This recipe from Essentials is really tasty and rich

Ingredients

• 2 red onions, peeled and cut into thin wedges
• 1 medium aubergine, cut in cubes
• 2 courgettes, halved lengthways and sliced about 1cm thick
• 3 mixed peppers, deseeded and roughly chopped
• 2tbsp olive oil
• 2x400g tin chopped tomatoes
• 250ml dry white wine
• 2tsp dried oregano
• 1tsp sugar
• 100g sun-blush tomatoes, roughly chopped
• 250g pack Merchant Gourmet ready to eat Beluga Lentils
• small bunch basil, chopped
• 100ml milk
• 2tsp cornflour
• 250g tub mascarpone
• 100ml single cream
• 50g Parmesan, finely grated, optional (not suitable for vegetarians)
• 300g pack fresh lasagne
• 2x250g balls reduced-fat mozzarella, torn

Method

1. Heat oven to Mark 7/220°C. Drizzle the onions, aubergine, courgettes and peppers with oil, season and roast for 20-25 mins, stirring once, until golden.
   
2. Reduce oven to Mark 6/200°C.Simmer chopped tomatoes, wine, oregano, sugar and sun-blush tomatoes for 15 mins, add the lentils, roasted veg and basil. In a bowl, mix the milk and cornflour, then whisk in mascarpone, cream and Parmesan; season well.
3. Spoon a third of the veg sauce into a 2.5-litre ovenproof dish, top with a layer of lasagne, add a third more veg sauce, half the mascarpone mix, more lasagne, the remaining sauce, lasagne, then remaining mascarpone mix. Scatter over mozzarella, and bake for 35-40 mins.