Mediterranean vegetable lasagne

Preheat the oven to 200°C, gas mark 6, and warm a griddle over a high heat.

Toss the aubergine slices and peppers in the oil and griddle, in batches, for 4-5 minutes until slightly charred and softened.

Heat the canned tomatoes with the rosemary and half the basil, then spoon a little into a 2-litre ovenproof serving dish. Top with 3 sheets of lasagne and half the griddled vegetables and fresh tomatoes. Spoon over half the tomato sauce and then 3 tbsp cheese sauce. Add a further 3 sheets of lasagne, the remaining vegetables and tomatoes, the remaining tomato sauce and then the last 3 sheets of lasagne. Spoon over the remaining cheese sauce.

Mix the Parmigiano and remaining basil. Sprinkle over and bake for 30 minutes or until golden.