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Summer Vegetable Lasagne

This vegetarian lasagne is a summer sensation – perfect served with salad. It’s packed with fresh vegetables which are a great source of vitamins, antioxidants and fibre, giving you around 3 portions to put towards your 5-a-day total.

Summer Vegetable  Lasagne

Serves: 4
Approximate cost per serving: £1.17
Preparation time: 20 minutes
Cooking time: 40 minutes

Ingredients
2 tbsp vegetable oil
150g green beans, trimmed and chopped
1 large courgette, chopped into chunks
1 red onion, chopped
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
12 cherry tomatoes, halved
500g jar DOLMIO Tomato Sauce for Lasagne with Roasted Onion and Garlic
6 lasagne sheets (weighing about 100g)
470g jar DOLMIO Creamy Sauce for Lasagne
100g grated mozzarella cheese
Basil leaves, to garnish

Directions

  1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Heat the vegetable oil in a large frying pan and add the green beans, courgette, red onion and peppers. Cook over a medium-high heat, stirring often, until the vegetables are softened – about 4-5 minutes. Add the cherry tomatoes and stir in the DOLMIO Tomato Sauce for Lasagne with Roasted Onion and Garlic.
  2. Tip half the vegetable mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange 3 lasagne sheets on top, then spread half the DOLMIO Creamy Sauce for Lasagne over them. Repeat the layers, then sprinkle the grated mozzarella cheese evenly over the surface.
  3. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve, garnished with a few basil leaves.

Leftover ideas and tips: Make sure that you choose lasagne sheets that don’t need pre-cooking (most varieties sold are ready-to-use). Ring the changes by using different vegetables – try sweet potato, aubergine, courgettes, leeks and mushrooms. Cool any leftovers quickly, then keep them covered and refrigerated – reheating them thoroughly the next day until piping hot.

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