A hearty dish perfect for any dinner party, feeding the family or bulk making meals in advance! This dish is also pretty versatile, add your favourite veggies – mushrooms would work really well too.
Serve with a side salad or garlic bread
Makes 6- 8 servings
Ingredients
- 1 aubergine, sliced
- 1 courgette, sliced
- 3 carrots, thinly sliced
- 2 bell peppers, sliced
- 1 x 400g tin chopped tomatoes
- 500g passata
- 2 garlic cloves, finely chopped
- 2 tsp mixed herbs
- 2 large handfuls of spinach
- 12 lasagne sheets
- 85g butter
- 85g plain flour
- 750ml milk
- 70g mozzarella, grated
- 70g cheddar cheese, grated
- Salt and pepper
Method
- Preheat oven to 180 degrees centigrade
- Place all the vegetables on baking trays, lay flat, season with 1 tbsp olive oil, salt and pepper and roast in the oven for 20-25 minutes
- Meanwhile, add the butter to a saucepan over a low heat
- When the butter is melted, stir through the flour, cook for 2 minutes then whisk in the milk
- Bring to the boil and continue to stir until the sauce starts to thicken
- Stir through 50g of mozzarella and 50g cheddar cheese until combined, season to taste
- Add the remaining olive oil to a second saucepan with the garlic over a medium heat
- Add the chopped tomatoes and herbs and continue to cook until fragment and thickened
- Once the vegetables have cooked, it’s time to assemble the lasagne!
- Using a medium-large baking dish, pour half the passata sauce in and spread to cover the base
- Layer 3 lasagne sheets, add 1/2 the chopped tomato mix and layer the aubergine, carrots and half the spinach
- Layer 3 lasagne sheets, add the remaining passata sauce followed by the courgette, pepper and spinach
- Spread half the cheese sauce over the veg before adding 3 more lasagne sheets, remaining chopped tomatoes then the remaining cheese sauce and the remianing grated cheese to finish
- Place in the oven and cook for 35-40 minutes or until bubbling and browned on top
- Dig in and enjoy!
Lutrition 