Five-veg lasagne

This vegetarian main is a great source of vitamins and iron and a simple way to get your 5-a-day.

Ingredients

Instructions

1. Heat oven to 160°C/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 30 cm baking dish. Spoon over half the passata, then arrange a layer of lasagne sheets on top.
2. 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.

Nutrition