4 tbsp olive oil
1 large aubergine, cut into small cubes
350g/12oz mushrooms, chopped
4 roasted red peppers, chopped
700g jar passata with onions and garlic
8-10 lasagne sheets
400g/8oz frozen spinach, defrosted
250g tub ricotta
25g/1oz grated Parmesan
25g/1oz pine nuts
Heat oven to 180C/fan 160C/gas 4. Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 5 mins
until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until golden, then mix with the aubergine and peppers. Spoon half of the veg into a 20 x 30cm baking dish. Spoon over half the passata, then arrange a layer of lasagne sheets on top.
Spread the rest of the veg over the pasta, cover with passata and another layer of pasta. Drain any excess liquid from the spinach and mix together with the ricotta and half the Parmesan. Spoon over the top of the pasta, then sprinkle with the remaining Parmesan and pine nuts. Cover with foil, bake for 20 mins, uncover, then bake for another 10 mins until browned. Serve with a crisp green salad.
528 kcalories, protein 21g, carbohydrate 46g, fat 30g, saturated fat 8g, fibre 9g, sugar 13g, salt 2.11g