Summer vegetable lasagne

Method

1. Begin with the tomato sauce. Warm the olive oil in a saucepan over a low medium heat, then add the onion with a good pinch of salt. Cook gently for 15 20 minutes, stirring occasionally, until softened. Add the garlic, cook for 1 minute, then the tomato purée and cook for another minute. Pour in the passata, swish 100ml water around the jar and add that too, then add the vinegar, sugar and a pinch of salt and pepper and simmer for 20 minutes. Stir in the basil.
2. While the sauce simmers, brush a little olive oil on the ribbons of aubergine and courgette and cook them in batches in a griddle pan over a medium-high heat for a few minutes on each side until soft and lightly charred. As you work, put the slices on a piece of kitchen paper to drain. Continue until all the ribbons are cooked.
3. Heat the oven to 180°C fan/gas 6. Brush the baking dish with the remaining oil and pour in a thin layer of the tomato sauce. Add a layer of pasta, followed by a layer of aubergines, courgettes and peppers, scattered with some of the torn basil. Sprinkle over some of the mozzarella and parmesan. Repeat this layering – sauce, pasta, vegetables, cheese – until everything is used up, ensuring the top layer is cheese.
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4. Put the lasagne on a tray and into the oven for 35-40 minutes until the top is golden and bubbling. Leave to rest for 10 minutes before serving, scattered with a few basil leaves.