Veggie lasagne
Ingredients
- Step 1 oil
- Step 2 1 onion, sliced
- Step 3 1 garlic clove, sliced
- Step 4 1 aubergine, cut into chunks
- Step 5 1 red pepper
- Step 6 8 plum tomatoes, halved
- Step 7 350ml passata
- Step 8 200g ready-cooked lasagne sheets
- Step 9 6 tbsp half-fat crème fraîche
- Step 10 grated parmesan (or vegetarian alternative)
Calories: 109
Carbohydrate: 6 g
Protein: 11 g
Fat: 5 g
Cook time: 75 minutes
Prep time: 15 minutes
Total time: 90 minutes
Servings: 4
TAGS
Dinner
Lunch
Main course
Pastum
Supper
Italian
Aubergine
Aubergine
Crème fraîche
Emma Lewi
Lasagne
Parmesan
Passatum
Pastum
Red pepper
Red pepper
Tomato
Tomato
Vegetable lasagne
Vegetarian
Veggie
Directions
- Step 1 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.
- Step 2 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.