Ingredients
3 red peppers
2 aubergines sliced
8 tbsps olive oil, plus a little for greasing
Tomato sauce or passata
300g lasagne sheets
quantity white sauce
125g mozzarella shredded
100g grated cheese
Method
Heat the oven to 200˚C/Gas Mark 6. Deseed the peppers, halve, then cut into large chunks. Trim ends off the aubergines and cut into slices about half a centimetre thick.
Lightly grease two large baking trays, place peppers and aubergines on top.
Toss with the olive oil, season well, then roast for 25 minutes until lightly browned.
Reduce oven to 180˚C/Gas Mark 4. Lightly oil an ovenproof serving dish (30 x 20cm).
Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce.
Top with a layer of lasagne, then drizzle over a quarter of the white sauce and sprinkle some grated cheese. Repeat until you have three layers of pasta.
To finish, spoon the remaining white sauce over the pasta, making sure the whole surface is covered.
Scatter the mozzarella and remaining grated cheese on top.
Bake for 45 minutes until bubbling and golden.
Anton Dougall is an Expert on Maltese food.