2 red onions, cut into thin wedges
2 courgettes, cut into medium chunks
1 large aubergine, cut into medium pieces
1 red and 1 yellow pepper, cut into strips
500g cherry tomatoes, 400g halved, 100g quartered, for the topping
3 garlic cloves, finely chopped
Large pinch of chilli flakes
Leaves of 5 fresh thyme sprigs
1-2 tsp dried oregano
3 tbsp olive oil
400g can chopped tomatoes
2 tbsp capers, drained, rinsed and chopped
40g unsalted butter
40g plain flour
700ml whole milk
Fresh nutmeg, to grate
75g grated vegetarian Parmesan or Pecorino
250g soft goat’s cheese, crumbled
8 (220g) fresh lasagne sheets or buy some ready-made
1. Put the onion, courgette, aubergine, peppers and halved tomatoes in a large roasting tin. Toss with the garlic, chilli, herbs and oil, and season with pepper. Roast for 30-35 minutes until tender. Stir in the canned tomatoes, capers and 2 tbsp water.
2. Meanwhile, melt the butter in a pan over a medium heat. Stir in the flour to make a paste, then cook, stirring, for 1 minute. Off the heat, gradually stir in the milk until you have a smooth sauce. Return to the heat, stirring, for a few minutes to thicken the sauce. Season with nutmeg, salt and pepper. Stir in the vegetarian Parmesan.
3. Divide half of the roasted veg among 4 x 400ml ovenproof dishes. Dot over a third of the goat’s cheese, then top with half the lasagne sheets and a third of the sauce. Repeat, ending with a layer of sauce. Sprinkle with the remaining goat’s cheese, then dot with the quartered cherry tomatoes and thyme leaves. Cool, wrap in cling film, then freeze for up to 3 months.
4. Preheat the oven to 190°C/fan170°C/gas 5. Bake from frozen for 1 hour, or 30 minutes from fresh, until golden and piping hot all the way through.