Recipe 34 Veggie Lasagne

I love comforting home cooked food and lasagne is one of my favourites, but can take a long time and effort to make. I came across this veggie version on bbcgoodfood that required little time making sauces, but just roasting and assembling. It seems quite a simple recipe, and although it was very good, next time I would add herbs and a little more flavouring.


2 tbsp oil
1 onion, sliced
1 garlic clove, sliced
1 aubergine, cut into chunks
1 red pepper 8 plum tomatoes, halved
350ml passata
200g ready-cooked lasagne sheets
6 tbsp half-fat crème fraîche
2 tbsp grated parmesan (or vegetarian alternative)

Method Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred.

Spoon a layer of roasted veg over the bottom of a medium-size baking dish. Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.
I added some cheddar as well to the top to create extra flavour which was delicious.
I served it with a refreshing side salad. Unlike other lasagne I have tried, this was lighter and not as heavy which is great for the warmer weather.


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