Vegetable Lasagne

Step 1.Heat the oven to 220°C fan. Toss the aubergine, courgette and red pepper with 3 tbsp olive oil, salt and pepper on a tray. Roast for 22 minutes until softened and golden.

22 min

Step 2.Drop the oven to 200°C fan. Bring 4 litres of salted water to a boil and cook the gluten-free penne for 5 minutes — well under. Drain gently and toss with 1 tbsp olive oil.

5 min

Step 3.In a wide pan, heat the last tablespoon of olive oil. Add the garlic for 30 seconds, then pour in both tins of tomatoes plus half a tin of water. Simmer 10 minutes; season.

10 min

Step 4.For the béchamel, melt the butter in a saucepan. Whisk in the cornflour and cook for 1 minute. Slowly whisk in the warm milk in three additions, smoothing each before the next.

5 min

Step 5.Simmer for 3 minutes, whisking, until thick and creamy. Stir in the nutmeg, half the parmesan, salt and pepper.

3 min

Step 6.Layer the dish: a third of the tomato sauce on the base, half the pasta, half the roasted vegetables, a third of the béchamel and a third of the mozzarella. Repeat.

3 min

Step 7.Finish with the last of the tomato sauce, the last béchamel, the last mozzarella and the remaining parmesan on top.

1 min

Step 8.Bake for 28 minutes until deeply golden and bubbling. Rest 10 minutes — gluten-free pasta firms beautifully on standing — before cutting.

28 min