Veggie lasagne
If you want to add more Mediterranean recipes to your recipe box, Veggie lasagne might be a recipe you should try. This recipe serves 4. For $2.14 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 291 calories, 8g of protein, and 12g of fat. It is brought to you by BBC Good Food. 280 people were impressed by this recipe. If you have parmesan, passata, plum tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is excellent. Users who liked this recipe also liked White Lasagne with Parmigiano Besciamella (Lasagne in Bianco ), Lasagne with Artichokes (Lasagne di Carciofi), and Lasagne.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
2 tbsp 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
2 tbsp grated parmesan (or vegetarian alternative)
Equipment:
oven
baking pan
Cooking instruction summary:
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 crme frache, 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.
Step by step:
1. Heat oven to 190C/fan 170C/gas
2. 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.
3. 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 crme frache, 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.
Nutrition Information:
covered percent of daily need
