5-veg lasagne

4 tbsp olive oil
1 large aubergine, cut into small cubes
350g mushrooms, chopped
4 roasted red peppers, chopped
700g jar passata with onions and garlic
8-10 lasagne sheets
400g frozen spinach, defrosted
250g tub of ricotta
25g grated parmesan
25g pine nuts

Heat oven to 180. Heat 2 tbsp oil and fry aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until brown, then mix with the aubergine and peppers. Spoon half the vegies into a 20 x 30 baking dish. Spoon over half the passata, then arrange a layer of lasagne sheets on top.

Spread the rest of the veg over the pasta, cover with passata and another layer of pasta. Drain any excess liquid from the spinach and mix together with the ricotta and half the parmesan. Spoon over the top of the pasta, then sprinkle with the remaining parmesan and pine nuts. Cover with foil and bake 20mins, then uncover and bake another 10 mins until browned. Serve with a crisp green salad.