The other day on the Ragu Facebook page we recommended making vegetarian lasagne with in season aubergines, peppers and courgettes. This simple and tasty recipe serves 4 and is easy to prep!
1) Heat the oven to 190c, fan 170c or gas mark 5. Slice the onions, aubergine, peppers and courgettes into chunks.
2) Toss the vegetables with oil and roast in a large tin for about 35 mins. Spoon a layer of roasted veg over the bottom of a medium-size oven proof dish.
3) Pour some Ragu Red Sauce for Lasagne over the vegetables and cover with a layer of lasagne sheets. Repeat the layers until all of the roasted veg and Ragu red sauce is used up, finishing with a layer of lasagne. Spoon the crème fraîche on top of the lasagne and sprinkle with parmesan. Pop in the oven for 25 minutes until the lasagne is heated through and the top is golden.