Vegetable and Ricotta Lasagne

A light lasagne with roasted vegetables and creamy ricotta layers.

SHOPPING LIST

• lasagne sheets9
• courgette2
• red pepper1
• cherry tomatoes200g
• ricotta cheese250g
• egg1
• chopped tomatoes1 tin
• olive oil2 tbsp
• dried oregano1 tsp

METHOD

1. 1Preheat the oven to 200°C.
2. 2Slice the courgette and pepper, toss with olive oil and roast for 15 minutes.
3. 3Mix the ricotta with the egg and oregano.
4. 4Spread a layer of chopped tomatoes in a dish, then add lasagne sheets.
5. 5Add half the roasted vegetables, half the ricotta, then more sheets.
6. 6Repeat layers, finishing with a final layer of sheets and remaining ricotta.
7. 7Bake for 30 minutes until golden and set.

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