Method
Heat the oven to 190ºC / Fan 170ºC / Gas mark 5.
Slice the courgettes and onion, pepper and garlic. Toss oil and vegetables together and roast in a large shallow tin for 15 minutes until lightly charred.
Spoon a layer of roasted veg over the bottom of a medium–size baking dish. Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata finishing with a layer of lasagne.
Use a spoon to dollop over the crème fraîche then sprinkle with parmesan. Return to the oven for 20 minutes until the lasagne is heated through and the top is golden and bubbling.
For the coleslaw, shred the cabbage, grate the carrots, chop the onion and mix together with dressing.