Vegetarian lasagne – Food & Home Magazine

Ingredients

• oil, to grease and brush
• 4 large aubergines, sliced into 1cm-thick rounds
• 350g baby marrows, cut into strips
• 1 tbsp olive oil
• 1 onion, peeled and finely chopped
• 2 garlic cloves, peeled and crushed
• 2 x 400g tins diced tomatoes
• 1 tbsp white sugar
• 2 bay leaves
• 1 – 2 chillies, seeded and chopped
• salt and freshly ground black pepper, to taste
• 15g fresh basil leaves, torn
• 400g low-fat ricotta cheese
• large pinch nutmeg
• 50g mozzarella, grated
• 50g Parmesan, grated