Perfect vegetable lasagne

Serves 6

2 hrs 15 min

Layered aubergine and pepper ragù with ricotta and toasted pine nuts, baked until golden.

prepPreheat oven to 200°C / 400°F (180°C fan / gas 6)
prepLightly grease a baking tray
3 aubergines	Prick aubergines, roast with peppers 200°C / 400°F, 40 min	Cool, scoop aubergine flesh, peel & chop peppers	Add aubergine & peppers, fry 10 min	Add tomatoes & balsamic, simmer 10 min, season	Layer sauce, basil, pasta & ricotta; top with remaining cheese	Bake 200°C / 400°F, 35–40 min until golden	Cool 20 min before serving
2 red peppers
2 tbsp olive oil	Heat oil, sauté garlic 1 min
2 cloves garlic, crushed
600 g / 21 oz chopped tomatoes
Slug of balsamic vinegar
50 g / 1.75 oz pine nuts	Toast pine nuts in oven, final 5 min	Mix ricotta with pine nuts & three-quarters pecorino
500 g / 17.5 oz ricotta
75 g / 2.6 oz pecorino romana (or parmesan or vegetarian alternative), finely grated, divided
12 dried lasagne sheets or 6 fresh ones	Blanch dried pasta 1 min until floppy
Small bunch of basil, leaves picked

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