Photo of Veggie lasagne by WW

Veggie lasagne

7
PersonalPoints™ per serving
Total Time
1 hr 30 min
Prep
20 min
Cook
1 hr 10 min
Serves
4
Difficulty
Easy
This delicious veggie lasagne is really easy to put together. The vegetables in the filling are roasted for maximum flavour.

Ingredients

Onion(s)

1 large, finely chopped

Garlic

2 clove(s), still in their skin and lightly crushed

Aubergine

2 medium, trimmed and cut into 3cm chunks

Mushrooms

400 g, thickly sliced

Calorie controlled cooking spray

4 spray(s)

Passata

500 g

Lasagne sheet, dry

6 sheet(s)

Half Fat Crème Frâiche

100 g

Vegetarian Parmesan Style Hard Cheese

2 tablespoons, grated

Tomato

4 medium, vine, sliced, to serve

Salad leaves

4 portion(s), to serve

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 4. Put the onion, garlic, aubergines and mushrooms into a large roasting tin, mist with cooking spray and season well. Roast for 30-40 minutes until golden and tender. Cool slightly, then squeeze the garlic out of their skins, roughly chop and toss back in with the vegetables.
  2. Mist a deep 20cm square baking dish with cooking spray and spoon in enough of the vegetables to cover the bottom. Pour over a little passata and top with a layer of lasagna sheets. Repeat until you have used up all the vegetables, passata and pasta, finishing with a layer of pasta.
  3. Dollop over the crème fraîche, season to taste and sprinkle over the grated cheese.
  4. Bake for 30 minutes until the top is golden, then serve with the sliced vine tomatoes and salad leaves on the side.

Notes

Try replacing the pasta with thin slices of butternut squash. The lasagne can be frozen in an airtight container for up to 2 months.