Time: 40 minutes

Ingredients:

8 lasagna sheets

1 courgette

1 red pepper

6 button mushrooms

tin of chopped tomatoes

1 clove of garlic

1 small red onion

handful of basil

extra virgin olive oil

splash of white wine vinegar

handful of grated parmesan

handful of breadcrumbs

Method:

Firstly Preheat oven 190°C/375°F/gas 5

Get a frying pan on a medium heat with some olive oil in. Wash and slice the courgettes and peppers length ways in 1cm thick slices and add them to the pan. Add a splash of white wine vinegar, a pinch of salt and black pepper and toast these for about 10 minutes.

In a separate sauce pan on a medium heat add some olive oil then the finely chopped onion and garlic. Cook these for 5 minutes until the garlic has browned and onions have softened then add the tin of chopped tomatoes, salt, pepper and chopped basil. Drizzle with some extra virgin olive oil, give it a good stir and keep on a low heat for about 10 minutes.

Get a rectangle shaped oven dish you will layer your lasagna in. Spread the bottom layer with the tomato sauce, then a layer of lasagna sheets, followed by a layer of vegetables and top with crumbled dolcelatte, sprinkle of parmesan and breadcrumbs. Repeat this until you have finished all your ingredients.

Put the dish in the preheated oven for about 25 – 30 mins until golden crispy on top and the sauce is bubbling through. Serve straight away.