• 2 small eggplants, cut into 2.5 cm pieces
  • 2 red onions, quartered
  • 2 red bell peppers, seeded and cut into large strips
  • 4 garlic cloves, finely chopped
  • 5 tablespoons of olive oil
  • 450g zucchini, sliced
  • 225g of fresh lasagna sheets
  • 50 g finely grated vegetarian parmesan

For the sauce

  • 900ml semi-skimmed milk
  • 60g sunflower margarine
  • 70g plain flour
  • 125 g semi-fat hard cheese with a strong taste, such as vegetarian cheddar, coarsely grated


  1. Preheat the oven to 220°C/fan oven 200°C/gas 7. Mix the aubergines, onions, peppers, garlic, 3 tablespoons of oil and a little seasoning in a bowl. Transfer to a large roasting pan and bake for 30 minutes or until tender.
  2. Meanwhile, heat the remaining oil in a large skillet. Sauté the zucchini over high heat for 4 minutes, until golden brown. Pour onto a plate lined with paper towel and set aside.
  3. Remove the roasted vegetables from the oven. Stir in zucchini. Lower the oven to 200°C/ventilation 180°C/gas 6.
  4. Prepare the sauce. Bring the milk to a boil in a saucepan, then set aside. Melt the margarine in a saucepan, add the flour and cook for 1 minute. Remove from fire. Gradually add the milk. Bring to a boil, stirring, then simmer gently for 10 minutes, stirring occasionally.
  5. Cook the lasagna according to package instructions, separating the sheets and draining them on a clean kitchen towel.
  6. Add the cheese to the sauce and season. Spread a thin layer on the bottom of a buttered 2.4-quart shallow baking dish. Cover with 4 lasagne sheets, overlapping them slightly. Top with half the vegetables, then a third of the remaining sauce and 4 more lasagne sheets. Repeat once more. Spread the rest of the sauce and sprinkle with parmesan.
  7. Bake for 40 minutes, until golden and bubbly. Serve with a salad.

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