Vegetarian lasagna

Vegetarian lasagna

Vegetarian lasagna

Youthful, old and in-betweens will really like this vegetarian Italian-type dish

Nutrition and further data

Nutrition: per serving


Though it is technically a fruit (a berry, to be precise), the aubergine is employed as a…

Possibly the most extensively-employed oil in cooking, olive oil is pressed from fresh olives. It’s…

  • amount tomato sauce (see under)
  • 300g fresh pack lasagne sheets
  • amount white sauce (see beneath)
  • 125g ball mozzarella (or vegetarian option)
  • handful cherry tomatoes, halved
  • Heat oven to 200C/fan 180C/gasoline six. Deseed the peppers, halve, then minimize into massive chunks. Trim ends off aubergines, then reduce into slices about cm thick. Lightly grease two huge baking trays, then area peppers and aubergines on prime. Toss with the olive oil, season effectively, then roast for 25 mins until finally lightly browned.

    Decrease oven to 180C/fan 160C/gasoline 4. Lightly oil an ovenproof serving dish (30 x 20cm). Arrange a layer of the vegetables on the bottom, then pour above a third of the tomato sauce. Prime with a layer of lasagne, then drizzle more than a quarter of the white sauce. Repeat till you have 3 layers of pasta.

    To finish, spoon remaining white sauce over the pasta, producing certain the total surface is covered. Scatter mozzarella more than the prime with the tomatoes. Bake for 45 mins till bubbling and golden.

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