Classic Vegetable Lasagna

Steps

1. 1Heat the oven to 190°C. Warm the olive oil in a wide pan over medium heat and cook the onion and garlic 5–6 minutes, stirring now and then, until soft and translucent but not browned.
2. 2Add the courgette and aubergine and cook 8 minutes over medium-high heat, until the edges colour and the vegetables have released and reabsorbed their liquid.
3. 3Pour in the passata with the oregano and simmer 10 minutes, until thick enough to hold a line when you drag a spoon across the pan. A watery sauce makes a sloppy lasagna.
4. 4Season the ricotta with salt and pepper and loosen it with 2 tbsp water so it spreads easily.
5. 5Layer in a 20x30 cm dish: sauce, pasta sheets, ricotta, a little mozzarella — repeat three times, finishing with sauce, mozzarella and parmesan on top.
6. 6Cover with foil and bake 30 minutes, then uncover and bake 15 minutes more, until the top is browned and bubbling and a knife slides easily through the middle.
7. 7Rest 15 minutes before cutting so the layers set and hold their shape on the plate.

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