Half 'n' half aubergine lasagne

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180?C.

Step 2

Place the broccoli, aubergine, mushrooms and peppers on a baking tray with 1 tablespoon of oil andthesaltand roast for 15 minutes.

Step 3

Meanwhile, pre-cook the pasta sheets as per packet instructions.

Step 4

To make the sauce, mix the cottage cheese, egg, yoghurt, olive oil and parsley in a bowl and set aside.

Step 5

Heat a tablespoon of oil on a large non-stick pan.

Step 6

Add the onion, garlic, dried oregano, coriander and cumin and fry on a medium heat for 5 minutes.

Step 7

Remove the vegetables from the oven. Add to a bowl and mix in the onion mixture, chopped tomatoes and passata.

Step 8

In a large casserole dish, place a layer of pasta sheets, overlapping to avoid spaces.

Step 9

Pour half the vegetables and tomato sauce over the sheets and spread evenly.

Step 10

Next, pour on half of the cheese sauce and spread evenly.

Step 11

Repeat steps 8-10 to add another layer.

Step 12

12 Top it with the sliced mozzarella and grated Cheddar.

Step 13

13 Cover with tin foil and place in the oven for 15 minutes.

Step 14

14 Remove the tin foil and bake for a further 5 minutes to brown the cheese before serving.