How to cook the perfect vegetable lasagne | Life and style | The Guardian
2 red peppers
50g pine nuts
2 tbsp olive oil
2 garlic cloves, crushed
600g chopped tomatoes
Slug of balsamic vinegar
75g pecorino romana (or parmesan or a vegetarian alternative), finely grated
12 dried lasagne sheets or 6 fresh ones
Small bunch of basil, leaves picked
Heat the oven to 200C/400F/gas mark six.
Prick the aubergines and put the aubergines and peppers on a lightly greased baking tray and bake for about 40 minutes until charred and collapsing in on themselves.
Put the pine nuts in the oven for the last five minutes to toast.
When the aubergines and peppers are cool enough to handle, scoop out the flesh of the aubergines and mash up any large pieces.
Peel the peppers, remove the seeds and finely chop the flesh, then add to the aubergine.
Heat the oil in a frying pan and saute the garlic for a minute or so.
Add the aubergine and pepper mixture and fry for about 10 more minutes, stirring fairly frequently, until you have a thick pulp, then add the tomatoes and a generous slug of balsamic vinegar.
Rinse out the tomato tins with a little water and add this to the pan as well.
Bring to the boil, then simmer for about 10 minutes until reduced.
Season to taste.
Mix the ricotta with the toasted pine nuts and about three-quarters of the pecorino.
Season to taste.
If you're using dried pasta, blanch in boiling salted water for about a minute until just floppy.
To assemble the lasagne, spread a quarter of the aubergine mixture in the base of a shallow oven dish (about 20cm x 25cm) and top with a few torn basil leaves and a layer of pasta, cutting it to fit if necessary.
Spread with just under a quarter of the ricotta mixture and add another quarter of the aubergines, and some more basil.
Repeat these layers (ricotta, aubergine, basil, pasta) twice more, finishing off with a thicker layer of ricotta.
Sprinkle with the remaining cheese and bake for about 35-40 minutes until golden brown.
Allow to cool for about 20 minutes before serving.