Serves 6

Ingredients

• 3 red peppers, cut into large chunks
• 2 aubergines, cut into 1/2cm thick slices
• 8 tbsp olive oil, plus extra for the dish
• 300g lasagne sheets
• 125g mozzarella
• handful cherry tomatoes, halved

For the tomato sauce

• 1 tbsp olive oil
• 2 onions, finely chopped
• 2 garlic cloves, sliced
• 1 carrot, roughly chopped
• 2 tbsp tomato purée
• 200ml white wine
• 3 x 400g cans chopped tomatoes
• 1 bunch of basil, leaves picked

For the white sauce

• 85g butter
• 85g plain flour
• 750ml milk

Method

1. To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
2. To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
3. Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.