Ingredients

2 peppers, sliced 1 large courgette, sliced into rounds 1 red onion, thickly sliced 2 tbsp Co-op olive oil 1 ½ x 400g packs Co-op beef bolognese ravioli (600g in total) 600g Co-op tomato & basil pasta sauce 125g ball Co-op lighter mozzarella 150g white breadcrumbs Basil leaves, to serve;

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6 2. Scatter the pepper, courgette and onion on a baking tray, add 1 tbsp of the oil and toss to coat. Roast for 25 mins 3. At the same time, cook the ravioli in a large pan of boiling water for 4 mins (you can freeze the remaining half pack of ravioli to enjoy another day) 4. Drain and transfer to a 20cm x 30cm baking dish, then pour over the sauce 5. When the vegetables have finished roasting, allow them to cool slightly, then roughly chop 6. Add to the baking dish and toss everything together 7. Tear the mozzarella and scatter over the top, along with the breadcrumbs, then drizzle with the remaining olive oil 8. Bake for 25-30 mins, until golden 9. Serve the lasagne scattered with the basil leaves