Roasted red peppers and aubergine are layered with fresh lasagne sheets and creamy white sauce in this meat-free lasagne.
Per serving: 392kcals, 12.9g fat (4.6g saturated), 55.4g carbs, 10g sugars, 16.9g protein, 8.8g fibre, 0.630g sodium
1 hour 10 minutes
|3 deseeded and cut into chunks: red peppers|
|2 sliced aubergines|
|1 head of broccoli, cut into florets|
|2 large peeled and sliced sweet potatoes|
|1 x 400g jar of tomato sauce|
|300g fresh pack lasagne sheets|
|1 x 400g jar of white sauce|
|125g ball of Mozzarella|
|60g grated Parmesan|
- Heat the oven to 200˚C/180˚C fan/gas mark 6. Divide the peppers, aubergines, broccoli and sweet potato between two baking trays. Drizzle generously with olive oil and season with salt and pepper. Toss to combine, then roast for 25 minutes until browned.
- Reduce the temperature to 180˚C/160˚C fan/gas mark 4. Arrange a layer of the vegetables on the bottom of a rectangular roasting dish, then pour over one-third of the tomato sauce.
- Top with a layer of lasagne, then drizzle over one-fourth of the white sauce. Repeat until you have three layers of pasta.
- To finish, spoon the remaining white sauce over the lasagne, making sure the whole surface is covered. Scatter Mozzarella and Parmesan over the top, then bake for 45 minutes until bubbling and golden.
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