Name: Veggie lasagne
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: 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; grated parmesan (or vegetarian alternative)

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Veggie lasagne

Veggie lasagne

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.2 out of 5.94 ratingsRate

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A light but luscious vegetarian lasagne to tickle your taste buds - it contains just 13g of fat compared to the more usual 19g

Freezable (Can be frozen)

Healthy

Vegetarian

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Vegan lemon cheesecake

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Ingredients

Nutrition

Units:

MetricUS

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
grated parmesan

(or vegetarian alternative)

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Nutrition: per serving

kcal279
fat13g
saturates4g
carbs35g
sugars15g
fibre6g
protein9g
salt0.63g

low

Method

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.

Recipe from Good Food magazine, February 2006

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A star rating of 4.2 out of 5.94 ratings

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