Preparation

• Preheat the oven to 220°C/200°C (fan)/gas 7, deseed the red pepper and cut into bite-sized pieces. Trim and cut aubergine and courgette into bite-sized pieces, then peel and chop garlic.
• Heat a large, non-stick pan with a drizzle of olive oil over medium-high heat. Add chopped pepper, aubergine, courgette, and a large pinch of salt. Cook for 8-10 minutes until starting to brown.
• While vegetables are cooking, melt 30g of butter in a pot over medium heat. Once melted, add 30g of flour and stir with a wooden spoon for 1-2 minutes until a sandy paste forms.
• Gradually whisk in 300ml of milk into the roux, cooking for 5 minutes until a smooth, thick sauce forms. Season and stir in half the grated Italian hard cheese.
• Once vegetables are caramelised, add chopped garlic, tomato paste, sugar, chopped tomatoes, and boiled water. Cook for 3-4 minutes until thickened.
• Layer vegetable sauce in an oven-proof dish and top with half of your lasagne sheets. Repeat until final layer with lasagne sheets.
• Top with cheese sauce, sprinkle remaining grated Italian hard cheese, and bake for 30-35 minutes until cooked.
• Allow to cool slightly before serving; garnish with torn basil leaves.