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Five-Veg Lasagne

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Ingredients
  Olive oil 4 Tablespoon
  Aubergine 1 Large, cut into small cubes
  Mushrooms 12 Ounce, chopped (350 Gram)
  Roasted red peppers 4 , chopped
Passata with onions and garlic
  Lasagna sheets 10
  Frozen spinach 14 Ounce, Defrosted (400 Gram)
  Ricotta 250 Gram (1 Tub)
  Grated parmesan cheese 1 Ounce (25 Gram)
  Pine nuts 1 Ounce (25 Gram)
Directions

1. Heat oven to 180C/fan 160C/gas 4. Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until golden, then mix with the aubergine and peppers. Spoon half of the veg into a large baking dish, about 20 x 30cm. Spoon over half of the passata, then arrange a layer of lasagne sheets on top.
2. Spread the rest of the veg over the pasta, cover with passata and another layer of pasta. Drain any excess liquid from the spinach and mix together with the ricotta and half the Parmesan. Spoon over the top of the pasta, then sprinkle with remaining Parmesan and pine nuts. Cover with foil, bake for 20 mins, uncover, then bake for another 10 mins until browned. Serve with a crisp green salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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