Cook: 1 hour

Serves: 4 - 6

A more-ish, midweek meal. If you don’t have any of the vegetables listed, use whichever ones you have in your fridge. It’s also delicious with just cheese and tomatoes.

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Ingredients

Name: Roasted vegetable, tomato and mozzarella matzah lasagne
Prep time: 20 min
Cook time: 1 min
Yield: 4 - 6
Ingredients: 5 tbsp extra virgin olive oil 2 cloves garlic, crushed 1.2kg passata 2-3 leaves of fresh basil 1 onion, finely sliced 1 carrot, cut into sticks 1 courgette, cut into sticks 1 aubergine, cut into sticks 1 yellow pepper, cut into sticks 100g matzah 300g mozzarella cheese (ideally a block as it is less watery than a ball) or a mix of cheeses of your choice, finely diced, or shredded in a food processor 100-150ml double cream (optional) 8-10 tbsp grated Parmesan cheese Sea salt and black pepper, to taste You will also need a rectangular baking dish, about 30cm x 25cm.; 

5 tbsp extra virgin olive oil

2 cloves garlic, crushed

1.2kg passata

2-3 leaves of fresh basil

1 onion, finely sliced

1 carrot, cut into sticks

1 courgette, cut into sticks

1 aubergine, cut into sticks

1 yellow pepper, cut into sticks

100g matzah

300g mozzarella cheese (ideally a block as it is less watery than a ball) or a mix of cheeses of your choice, finely diced, or shredded in a food processor

100-150ml double cream (optional)

8-10 tbsp grated Parmesan cheese

Sea salt and black pepper, to taste

You will also need a rectangular baking dish, about 30cm x 25cm.