Vegetable and Ricotta Lasagne

Preparation

• Pre-heat the oven to 190°C, 375°F, Gas Mark 5.

• Heat a grill pan, brush the slices of courgettes and aubergine with the oil and cook for 6-7 minutes, turning occasionally until each side is chargrilled.

• Place half the courgettes, aubergine and tomatoes in the bottom of an ovenproof dish.

• In a bowl mix the ricotta, Garlic Granules and Basil together. Season to taste.

• Layer half the lasagne slices on top of the vegetables, spoon the ricotta cheese mixture on top, layer the remaining vegetables on top and add the lasagne slices.

• Stir the Thyme, Oregano and Nutmeg into the white sauce. Pour over the lasagne sheets.

• Bake for 30-45 minutes in the oven until slightly golden on top.