Spaghetti cakes are a healthier option for lunch, picnics or a midweek dinner. Layers of wholemeal spaghetti, tangy tomato sauce and roasted vegetables are sprinkled with Parmesan cheese and baked like a savoury cake until set. Slice up and serve with fresh rocket leaves and juicy cherry tomatoes.

Ingredients

• 1 medium courgette, cut into 3cm chunks
• 1 medium aubergine, cut into 3cm chunks
• 2 red onions, 1 sliced and 1 diced
• 2 red peppers, cut into 3cm chunks
• 2 tbsp olive oil
• 2 x 390g cartons chopped tomatoes
• 2 cloves garlic
• 1 tsp dried oregano
• 1 tbsp tomato purée
• 1 tsp balsamic vinegar
• 225g wholewheat spaghetti
• 3 medium eggs, beaten
• 25g parmesan, grated
• 165g cherry tomatoes, halved
• 30g rocket