Antonia's Seasonal Vegetable Lasagne
I baked it in the oven for 30 minutes at 180 degrees. Seasonal vegetables in my case meant red, yellow and green peppers, and a bit of carrot. The pasta was good and all the tastes and textures worked together. My only criticism, other than the lack of cooking instructions, is that it came out the oven quite watery and splashy.
Delicious - can really recommend. Would just have liked instructions for reheating.