Lasagne - gluten-free veggie 'lasagne' - pumpkin, eggplant or spinach layers

If using eggplant or pumpkin, slice thinly and griddle gently to cook. Set aside. If using spinach leaves, wash and dry them.

Tomato sauce

1 onion, finely chopped

2 cloves garlic chopped

1 tin tomatoes plus 1 passata OR 1 passata plus 3-4 fresh tomatoes

1 pinch herbs de provence or oregano

Fry onion and garlic in 1 tbsp olive oil, add herbs, tomotoes and passata with a little salt and pepper and simmer gently for 10 minutes till tasty. Set aside.

Lasagne filling

1 onion thickly sliced

2-3 peppers multi-coloured thickly sliced

1 courgette sliced 

1 large carrot thinly sliced

1 clove garlic crushed

Toss all in olive oil and garlic in an oven tray and roast at 200* for 20 mins until browning but not black!

When roasted, add into tomato sauce and mix.

Assemblage – sheeps cheese and feta to crumble

Put a little olive oil in bottom of a pyrex dish, layer some spinach or eggplant or pumpkin. Next, layer some roasted veg / tomato mix and crumble some cheese, repeat until finished. Top with some crumbled cheese and bake covered with foil for 30 mins at 180*C, uncover and cook for another 5-10 till cheese melted.