Vegetarian three-cheese lasagne

Prep 0 h : 20 m
Cook 0 h : 50 m


  • 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.