Vegetarian Pasta Pie

Heat the olive oil in batches in a large frying pan set over a moderate heat and sauté the onion and peppers together, stirring and tossing occasionally, for a few minutes. Transfer to a large mixing bowl.

Add more olive oil and sauté the aubergine for 1-2 minutes, then add the tomatoes and continue cooking for a minute. Transfer to the peppers and onion in the mixing bowl. Add half of the broad beans, some seasoning and half of the grated Parmesan, mixing well with a spoon.

Bring a large saucepan of salted water to the boil and blanche the lasagne sheets for 1 minute.

Drain and pat dry using kitchen paper.

Preheat the oven to 200°C (180 fan) | 400°F | gas 6.

Grease the inside of a baking dish with any left over olive oil then arrange a thin layer of lasagne sheets across the base. Spoon some of the vegetable mixture on top then cover with lasagne sheets. Continue in the fashion using up the ingredients making the top a layer of lasagne sheets. Sprinkle the rest of the Parmesan and the grated mozzarella on top.