Three-cheese ratatouille lasagne

Ingredients:

• 400g pack prepared to-roast Mediterranean vegetables, cut into littler pieces
• 125g ball mozzarella, emptied, attacked pieces
• 400g can cherry tomatoes
• 30g ground vegan Parmesan
• 60g ricotta
• 50g green pesto
• 4 crisp egg lasagne sheet

How to make:

  1. Preheat the oven to 190°c/fan170°c/gas 5. Heat 1 tbsp oil in a skillet and sear the vegetables over a high hotness for 4-5 minutes, to mellow somewhat.

  2. Empty and dispose of a large portion of the juice from the tomatoes, then blend the substance of the tin into the vegetables and cook for 1 moment.

  3. Spread a large portion of the mixture into a little, profound, square or rectangular ovenproof dish. Top with 2 lasagne sheets, then spread with a large portion of the ricotta.

  4. Dab over a large portion of the pesto, top with whatever remains of the veg and an alternate 2 lasagne sheets. Spread with the remaining ricotta, disperse over the mozzarella and dab with whatever remains of the pesto and parmesan.

  5. Heat for 20-25 minutes until brilliant and percolating.

Present with a winter leaf greens, in the event that you like.