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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.
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
- 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.
- 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.
- 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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Aubergine, Tomato and Parmesan Lasagne
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