Veggie lasagne
10
Points®
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
1 large
Garlic
2 clove(s)
Aubergine
2 medium
Mushrooms
400 g
Calorie controlled cooking spray
4 spray(s)
Passata
500 g
Lasagne sheets, dry
6 sheet(s)
Half Fat Crème Frâiche
100 g
Vegetarian parmesan style hard cheese
2 tablespoon(s), grated
Tomato
4 medium
Salad leaves
4 portion(s)
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.
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