Name: Five-veg lasagne
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 4 tbsp olive oil; 1 aubergine cut into small chunks; 150g mushroom chopped; 4 roasted red peppers chopped; 700g passata with onions and garlic; 8-10 lasagne sheets; 400g frozen spinach defrosted; 250g tub ricotta; 25g grated parmesan (or vegetarian alternative); 25g pine nut

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Five-veg lasagne

Five-veg lasagne

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4 out of 5.95 ratingsRate

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This vegetarian main is a great source of vitamins and iron and a simple way to get your 5-a-day

Easily halved

Vegetarian

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Cappuccino tiramisu

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Ingredients

Nutrition

Units:

MetricUS

4 tbsp olive oil
1 aubergine

cut into small chunks
150g mushroom

chopped
4 roasted red peppers

chopped
700g passata

with onions and garlic
8-10 lasagne

sheets
400g frozen spinach

defrosted
250g tub ricotta
25g grated parmesan

(or vegetarian alternative)
25g pine nut

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Nutrition: per serving

kcal528
fat30g
saturates8g
carbs46g
sugars12g
fibre9g
protein21g
salt2.11g

Method

step 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 20 x 30cm baking dish. Spoon over half the passata, then arrange a layer of lasagne sheets on top.
step 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 the 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 from Good Food magazine, March 2008

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A star rating of 4 out of 5.95 ratings

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