Vegetarian Lasagna

• red pepper↗3

  cut into large pieces

• eggplant↗2

  sliced 0.5 cm thick

• olive oil↗8 tbsp tbsp

  plus extra for the pan

• lasagna sheets↗300g g
• mozzarella↗125g g
• cherry tomatoes↗handful

  cut in half

• olive oil↗1 tbsp tbsp
• onion↗2

  finely chopped

• garlic cloves↗2

  chopped

• carrot↗1

  coarsely chopped

• tomato purée2 tbsp tbsp
• white wine↗200ml ml
• crushed tomatoes↗3 x 400g cans

  3 x 400g cans

• basil↗1 bunch of

  leaves gathered

• butter↗85g g
• борошно↗85g
• молоко↗750ml

Step-by-step instructions

1. 1

   To make the tomato sauce, heat olive oil in a saucepan. Add onion, garlic and carrot. Cook 5‑7 minutes over medium heat until softened. Increase heat slightly and add tomato purée. Cook 1 minute, pour in white wine, then cook another 5 minutes until the volume reduces by about two‑thirds. Add crushed tomatoes and basil leaves. Bring to a boil, then simmer for 20 minutes. Let cool, then blend. Store chilled in the refrigerator for up to three days or frozen for up to three months.

2. 2

   To make the white sauce, melt butter in a saucepan, add flour and cook for 2 minutes. Slowly whisk in milk, bring to a boil while stirring constantly. Reduce heat and cook until the sauce thickens and coats the back of a wooden spoon. Store chilled in the refrigerator for up to three days or frozen for up to three months.

3. 3

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Lightly oil two large trays with olive oil and spread the pepper and eggplant. Toss with olive oil, season well, then roast for 25 minutes until lightly browned.

4. 4

   Reduce the oven temperature to 180 °C/160 °C with convection/gas 4. Lightly oil a baking dish (30 × 20 cm) with olive oil. Lay a layer of vegetables on the bottom, then pour a third of the tomato sauce. Add a layer of lasagna sheets, then drizzle a quarter of the white sauce. Repeat until you have three layers of sauce.

5. 5

   Spread the remaining white sauce over the pasta with a spoon so the whole surface is covered, then sprinkle mozzarella and cherry tomatoes. Bake for 45 minutes until bubbles appear and a golden crust forms.