The perfect Italian classic dish for all the family, a light but luscious lasagne dish suitable for all meat-eaters and vegetarians alike.
Preheat the oven Gas Mark 6, 200°C, fan 180°C.
Place the onion, pepper, aubergine and garlic in a large baking dish, drizzle over the oil, season well and bake in the oven for 20 minutes.
While the vegetables are roasting, prepare the white sauce. Blitz the butter beans and crème fraîche with a splash of water in a blender until smooth, then stir through the thyme and season well.
Remove the vegetables from the oven when they are softened, cool them slightly, then add them to a bowl with the three bean salad, bolognese sauce and seasoning. Set aside until needed.
Using a vegetable peeler, peel the courgettes lengthways to create ribbons.
Arrange a thin layer of the vegetable mix in a large baking dish, alternating with a layer of courgette ribbons and the butter bean mixture. Keep layering until you finish on a layer of butter bean sauce.
Top this with torn bits of mozzarella and bake in the oven for 35-40 minutes until cooked through and golden. If the top starts to colour too much, cover lightly with foil. Serve immediately.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
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