Five-veg lasagne
Five-veg lasagne is a main course that serves 4. One serving contains 646 calories, 27g of protein, and 30g of fat. For $3.84 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. A mixture of lasagne sheets, aubergine, pine nut, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by BBC Good Food. 317 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 55 minutes. Many people really liked this Mediterranean dish. Overall, this recipe earns an awesome spoonacular score of 100%. If you like this recipe, you might also like recipes such as White Lasagne with Parmigiano Besciamella (Lasagne in Bianco ), veg pilaf or veg pulao, how to make asian style veg pilaf, and Lasagne with Artichokes (Lasagne di Carciofi).
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 40 minutes
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
Equipment:
oven
baking pan
bowl
aluminum foil
Cooking instruction summary:
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. 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.
Step by step:
1. Heat oven to 180C/fan 160C/gas
2. 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.
3. Spread the rest of the veg over the pasta, cover with passata and another layer of pasta.
4. 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.
5. Serve with a crisp green salad.
Nutrition Information:
covered percent of daily need
