Vegetable Lasagne

This was one of the favourite dishes from our cookery course, so good we made it twice! Uses crème fraich instead of bechemel to save time, just as good, really colourful so kids will love it!

Serves 4

2 courgettes
2 peppers
1 aubergine
1 red onion
2 cloves garlic
1 tin chopped tomatoes
1 tablespoon oregano
1 tablespoon tomato puree
1 small tub crème fraiche
handful of fresh basil, chopped
6 sheets of lasagne pasta (use the no pre-cooking type)
80g (approx) parmesan cheese – grated
olive oil


1. Preheat the oven to 200C / 180 for fan assisted / Gas 6
2. Slice the aubergine in half and place on a plate. Sprinkle the inside of each half with a little salt and leave to one side until you are adding the rest of the veg to the pan. Before adding the aubergine, dab the inside of each half with a piece of kitchen towel to remove the excess salt. Then chop into small chunks.
3. Peel and finely chop the onion and garlic.
4. Wash and chop the courgettes and peppers into bite size pieces.
5. Heat a little olive oil in a deep pan.
6. Add the garlic and onions and fry until the onions are soft, but not brown.
7. Add the tomato puree and oregano and fry for a further minute.
8. Add the rest of the veg, apart from the basil, and fry for around 5 minutes, until the veg has started to soften.
9. Add the tinned tomatoes and the basil and leave to simmer on a low heat for around 10 minutes.
10. Remove the sauce from the heat and spoon a layer into the bottom of an oven-proof dish. Layer some of the spinach over the sauce, then arrange a layer of pasta over the top. Next, spoon a layer of crème fraiche on top of the pasta, then sprinkle some parmesan on top. Repeat.
11. Place the lasagne in the middle of the oven and cook for around 35 minutes, until golden brown and the pasta is tender.
12. Serve alone, or with a side salad.