Easy vegetable lasagne

• Preparation and cooking time

  • Prep:25 mins
  • Cook:1 hr and 10 mins
• Easy
• Serves 6

Make our easy veggie lasagne using just a handful of ingredients. This classic Italian-style pasta bake is sure to become a family flafour

Nutrition: per serving

Highlight	Nutrient	Unit
	kcal	461
	fat	29g
	saturates	9g
	carbs	37g
	sugars	14g
	fibre	5g
	protein	13g
low in	salt	0.6g

Ingredients

• 3 red peppers, cut into large chunks
• 2 aubergines, cut into ½ cm thick slices
• 8 tbsp olive oil, plus extra for the dish
• ½ quantity tomato sauce (see below)
• 300g fresh lasagne sheets
• ½ quantity white sauce (see below)
• 125g ball mozzarella (or vegetarian alternative)
• handful of cherry tomatoes, halved

Method

• STEP 1

  Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.

• STEP 2

  Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.

• STEP 3

  Spoon the remaining white sauce over the pasta, making sure the whole surface is covered. Scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

RECIPE TIPS

HOMEMADE TOMATO SAUCE

Heat 1 tbsp olive oil in a saucepan. Add 2 finely chopped onions, 2 sliced garlic cloves and 1 roughly chopped carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in 2 tbsp tomato purée. Cook for 1 min, pour in 200ml white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful of basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor.

WHITE SAUCE

Melt 85g butter in a saucepan, stir in 85g plain flour, then cook for 2 mins. Slowly whisk in 750ml milk, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.

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