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Roasted Vegetable Lasagne

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Ingredients

Red peppers, deseeded and cut into 2cm chunks 2
Large sweet potato, peeled and cut into 2 cm chunks (approx. 300g) 1
Large aubergine, cut into 2 cm slices 1
Large red onions, thickly sliced 2
Salt and freshly ground black pepper
Vegetable oil 4 Tbsp
Mushroom, thickly sliced 300g
1 Carton passatta with basil 500g
Fresh lasagna sheets 8

Sauce Mix

Frozen chopped spinach, defrosted 400g
Egg, beaten 1
Tub ricotta cheese 250g
Parmesan cheese, grated 25g
Freshly ground black pepper

Method

1 Heat the oven to 200C/180C fan/gas 6.
2 Put the prepared vegetables on a large baking tray, drizzle over 2 Tbsp oil and toss together, season with salt and pepper.
3 Roast for 30 minutes.
4 ​Meanwhile, heat the rest of the oil in a frying pan, add the mushrooms and stir fry for 3-4 minutes until tender. Add Oyster Sauce and cook a further minute.
5 ​When the vegetables come out of the oven, add mushrooms, toss together then spoon half into a 20x30cm baking dish. Spoon over half of the passatta and arrange a layer of lasagne sheets on top. Repeat the layers.
6 ​Squeeze out as much water from the spinach as possible, put into a bowl and add the egg, Oyster Sauce, ricotta and parmesan, and season with black pepper, mix together then spoon evenly on top of the lasagne.
7 ​Return the dish to the oven and bake at 190C/170C fan/gas 5 for 30 minutes until golden, cover with foil if it browns too quickly.
Serves   4-6 
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