Ingredients
3 courgettes
3 red peppers, sliced
2 red onions, chopped
80g pack pancetta - chopped
2 garlic cloves, thinly sliced
5 tbs olive oil
2 400g cans chopped tomatoes
250g fresh lasagne
200g feta, crumbled
large bunch of fresh basil, torn
200ml tub creme fraiche
3tbs milk
50g parmesan, grated
Method
Preheat oven to 200C fan. Mix together the courgettes, peppers, onions, pancetta, garlic and 3 tbs of oil in roasting tin. Season well and roast for 25 mins.
Remove from oven and lower heat to 170C fan
Spread a thin layer of tomatoes (about 1/3) over an oiled shallow rectangular ovenproof dish (about 23x30cm). Cover with a layer of lasgane, cutting sheets to fit. Spread half the roasted veg on top and then a further third of the tomatoes. Sprinkle half the feta and basil. Season and drizzle with a tbs of oil.
Cover with a layer of lasagne, the remining roasted veg, the remaining tomatoes, followed by the remaining feta and basil. Season and drizzle with a tbs of oil.
Cover with the final layer of lasagne. Mix the creme fraiche wiht the milk and spread over the lasgange. Springkle with the grated parmesan and season.
Bake 30-35 mins until bubbly and golden.
Notes
Heather and Susan/Mum favourite!