2 roasted red peppers from a jar, drained and cut into strips
350 ml (12 fl oz) shop-bought tomato pasta sauce
oil, for greasing
150 g (5 oz) cherry tomatoes, halved
Cook the lasagne sheets in a large saucepan of salted boiling water for 6 minutes, then drain. Cool under cold running water and drain again.
Spread ricotta over a lasagne sheet and sprinkle with a little of the Parmesan. Arrange a couple of strips of red pepper on top, then roll up tightly to form a tube. Cut into small cylinders, about 2 cm (3/4 inch) long. Repeat with the remaining lasagne sheets.
Pour the tomato pasta sauce over a large, lightly greased ovenproof dish. Arrange the pasta rolls on top. Tuck the tomatoes into any gaps, then scatter over the remaining Parmesan.
Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes or until the pasta is soft and the sauce is bubbling.