Vegetarian three-cheese lasagne
500ml bottled tomato pasta sauce
150g fresh lasagne sheets
110g drained semi-dried tomatoes in oil, coarsely chopped
100g feta cheese, crumbled
120g firm ricotta cheese, crumbled
180g coarsely grated Cheddar cheese 150g drained marinated chargrilled aubergine
165g drained chargrilled bell pepper
125g baby rocket leaves
Preheat oven to 200C.
Oil a deep 2.5 litre ovenproof dish.
Spread 1/2 cup pasta sauce over the base of the dish; top with a lasagne sheet and then another 1/2 cup sauce.
Top with semi-dried tomato, 1/4 cup of each cheese, another lasagne sheet, remaining feta and ricotta cheeses, and 1/4 cup Cheddar.
Top with remaining lasagne sheet, sauce, aubergine, bell pepper and remaining Cheddar.
Bake lasagne, covered, for 30 mins. Uncover; bake for 15 mins.
Stand for 5 mins before cutting.
Serve with rocket leaves.