Vegetarian Lasagne - cooking recipe

Ingredients

2 cups jarred tomato pasta sauce
3 None fresh lasagne sheets
3/4 cup drained sun-dried tomatoes in oil, coarsely chopped
4 oz feta cheese, crumbled
1/2 cup ricotta cheese
1 1/2 cups coarsely grated Cheddar cheese
1 cup drained marinated grilled eggplant, coarsely chopped
3/4 cup drained grilled red pepper, coarsely chopped
None None Baby arugula leaves, to serve.

Preparation

Preheat the oven to 400\u00b0F. Oil a deep 10-cup baking dish.
Spread 1/2 cup pasta sauce in bottom of prepared dish. Top with a lasagne sheet and another 1/2 cup pasta sauce. Top with sun-dried tomato, 1/4 cup of each cheese, then another lasagne sheet. Top with 1/2 cup pasta sauce, eggplant, remaining feta, remaining ricotta and another 1/4 cup Cheddar cheese. Top with remaining lasagne sheet, remaining sauce and pepper and sprinkle with remaining Cheddar cheese.
Bake the lasagne, covered, for 30 mins. Uncover and bake for a further 15 mins. Let stand for 5 mins before cutting. Serve with arugula.