Lasagne recipe for 4 people, takes only 20 mins; recipe has oil, onion, garlic clove, aubergine, red pepper, tomato, passata, lasagne, creme fraiche and parmesan.
Veggie lasagne
Course: Healthy Italian
Servings
4
servings
Prep time
15 mins
Ingredients
- Red Pepper: 1 red pepper
- Garlic Clove: 1 garlic clove, sliced
- Parmesan: 2 tbsp grated parmesan (or vegetarian alternative)
- Onion: 1 onion, sliced
- Tomato: 8 plum tomatoes, halved
- Aubergine: 1 aubergine, cut into chunks
- Oil: 2 tbsp oil
- Passata: 350ml passata
- Creme Fraiche: 6 tbsp half-fat creme fraiche
- Lasagne: 200g ready-cooked lasagne sheets
Directions
- 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.
- 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 creme fraiche, 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.
