Three-cheese ratatouille lasagne

Method

1. Preheat the oven to 190°c/fan170°c/gas 5. Heat 1 tbsp oil in a frying pan and fry the vegetables over a high heat for 4-5 minutes, to soften slightly.
2. Drain and discard half the juice from the tomatoes, then stir the contents of the tin into the vegetables and cook for 1 minute.
3. Spread half the mixture into a small, deep, square or rectangular ovenproof dish. Top with 2 lasagne sheets, then spread with half the ricotta.
4. Dot over half the pesto, top with the rest of the veg and another 2 lasagne sheets. Spread with the remaining ricotta, scatter over the mozzarella and dot with the rest of the pesto and parmesan.
5. Bake for 20-25 minutes until golden and bubbling. Serve with a winter leaf salad, if you like.