Roast veg and feta lasagne – or what to do when you buy the cheapest feta at the off-licence

Man Woman doesn’t believe in bechamel sauce. It’s gross.

This lasagne is a kinda what’s-nearly-going-off-in-the-fridge? dinner. We had squash, eggplant and zucchini, but really you could use whatever. These veg go well, though, because the can be laid flat and hold well, as opposed to something like mushrooms which will be a-slippin’ all over the plate.

Also, we bought some really flavourless feta, which needed cooking for salvation. And, salvation it had.

Roast veg and feta lasagne

• 1/2 medium sized eggplant
• Around 6 slices of a small/medium squash/pumpkin
• 1 medium zucchini
• Tin of good quality crushed/chopped tomatoes
• 4 cloves garlic
• 1 tsp crushed chili
• 2 tsp dried basil
• Olive oil
• 1/3 finely sliced red onion
• 100g feta
• Greek yoghurt (optional)
• Lasagne sheets (we use the green spinach ones)

Heat the onion in a saucepan until translucent, add tomatoes then garlic, chili and dried basil. The sauce should reduce down after about 10 mins and should not be watery.

In the meantime, slice the veg around 5mm-1.5cm, douse in olive oil, sprinkle of salt and peper and either roast or grill until they’re relatively cooked through.

Oil a tin, and drop a bit of the tomato sauce on the bottom to make sure it doesn’t stick. Layer some pasta sheets, the veg and then top with about 1/3 of the remaining tomato mixture. Crumble some feta on the tomato and then repeat until you’ve gone through your veg. We often use greek yoghurt on top of the pasta sheets in lieu of yucky yellow bechamel.

Estimated cost: No idea. It was dregs – guessing around £3