Melty cheese and roasted vegetable goodness.
Set the oven to 200°C. Lay all sliced vegetables on 2 or three baking sheets lined with baking paper and drizzle olive oil over the top. Roast for 20 - 30 minutes until soft and caramelised.
Layer vegetables, boccincini and feta and pasta in a baking dish.
In a jug mix garlic with passata or tinned tomatoes and a little salt and pepper.
Pour over the top of the cheese and vegetable layers and top with parmesan cheese.
Bake lasagne for 30 minutes until lasagne is soft and sauce is bubbling.