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Grilled vegetable lasagne

Food like this is far too good to leave to the vegetarians. If you have time, make the tomato sauce the day before to let the flavours balance out.

SERVES 4-6

300g fresh lasagne sheets (about 12)

75g freshly grated parmesan

3 x 150g buffalo mozzarella, thinly sliced

leaves from a small handful of basil

Grilled vegetables:

1 small aubergine

1 large green courgette

1 large yellow courgette

1 yellow pepper

1 red pepper

olive oil, to drizzle

few sprigs of thyme and rosemary

Tomato and basil sauce:

2 tbsp olive oil

1 onion, chopped

2 celery stalks, chopped

1 carrot, finely diced

2 garlic cloves, finely chopped

stripped leaves from a sprig of thyme

2 x 400g tins chopped tomatoes in natural juice

1 tsp caster sugar (optional)

small handful of basil, leaves torn

First, make the tomato sauce. Heat the oil in a saucepan over medium heat. Add the onion, celery, carrot, garlic and thyme with some salt and pepper. Stir frequently and cook for about 6-8 minutes until the vegetables are soft. Tip in the tomatoes and bring to a simmer. Simmer gently for 30 minutes, stirring occasionally, until the sauce has reduced and thickened slightly. Taste and add sugar if the tomatoes seem acidic.

Meanwhile, prepare the vegetables. Trim the aubergine and courgettes, then slice into 5mm rounds. Drizzle with olive oil and season. Cook in batches on a hot griddle pan for 2-3 minutes on each side until tender and lightly charred. Transfer to a large bowl.

Preheat the grill to hot. Cut the red and yellow peppers in half and place them cut-side down on a lightly oiled baking sheet. Grill for 10-15 minutes until well charred. Remove and leave to cool slightly before peeling off the skins and discarding the seeds. Cut the flesh into wedges and add to the bowl of grilled vegetables.

When the tomato sauce is ready, add the basil, transfer to a food processor and blitz until smooth. Taste and adjust the seasoning. Tip into a bowl and leave to cool.

Preheat the oven to 180°C/Gas 4. Spoon a thin layer of tomato sauce over the base of a deep baking dish. Put two sheets of lasagne on top, then sprinkle over a little parmesan. Arrange a layer of grilled vegetables on top, followed by a layer of mozzarella and a layer of tomato sauce. Repeat until you’ve reached the top of the dish. You want to finish with a layer of lasagne sheets spread generously with tomato sauce. Top this with a final layer of mozzarella cheese and a sprinkling of parmesan. Bake for 30-40 minutes until the cheese topping is golden brown and the sauce is bubbling around the sides.