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Vegetable lasagne | Sainsbury's Recipes image

Packed with nutritious veg, this meat-free lasagne will please even the fussiest eaters

Provided by Sainsbury's

Total Time 100 minutes

Prep Time 30 minutes

Cook Time 70 minutes

Yield 6

Number Of Ingredients 12

olive oil
courgettes, trimmed and sliced
aubergine, halved lengthways and sliced
red peppers, deseeded and cut into thin strips
onion, finely chopped
cloves garlic, crushed
tins chopped tomatoes
young spinach
tin black beans in water, drained and rinsed
490g jar white lasagne sauce
6 fresh lasagne sheets
50g medium cheddar, finely grated


  • Preheat the oven to 200ºC/gas mark 6. Put half the oil in a large bowl and add the courgettes, aubergine and peppers. Season and toss the vegetables to coat in the oil. Transfer to a large roasting tin and roast for 30 minutes until tender, turning once.

    Meanwhile, heat the rest of the olive oil in a large deep saucepan and fry the onion and garlic over a low heat for 10 minutes, stirring frequently, until very soft but not brown. Add the chopped tomatoes and 200ml water. Bring to the boil, then reduce the heat and simmer gently for 10-15 minutes, stirring occasionally until thickened.

    Stir the spinach into the hot tomato sauce until just wilted. Remove from the heat and add the roasted vegetables and beans. Season to taste. Reserve half the mixture for later use, or freeze. Reduce the oven temperature to 180ºC/gas mark 4.

    To assemble, spread one-quarter of the white lasagne sauce in the base of a 2-litre ovenproof dish. Top with a single layer of lasagne sheets, cutting them to fit if necessary. Spoon over half the vegetable sauce, followed by another quarter of the white sauce. Repeat the layers of lasagne sheets, vegetable sauce and white sauce once more, then top with a final layer of lasagne sheets.

    Spread the remaining white sauce over the top of the lasagne sheets. Sprinkle the cheese over the top. Bake in the preheated oven for 35-40 minutes or until golden and bubbling.

Nutrition Facts : Calories 347 calories, FatContent 17.2 grams, SaturatedFatContent 5.4 grams, SugarContent 11.3 grams, SodiumContent 800.0 milligrams salt, CarbohydrateContent 30.9 grams, FiberContent 3.9 grams, ProteinContent 15.2 grams


Easiest ever lasagne recipe | BBC Good Food image

Lesley Waters shows how easy it is for kids to try their hand in the kitchen

Provided by Lesley Waters

Categories     Dinner, Lunch

Total Time 1 hours 15 minutes

Prep Time 1 hours 15 minutes

Yield 6

Number Of Ingredients 12

500g good quality lean minced beef
2 garlic cloves , crushed
2 tsp dried oregano or dried mixed herbs
2 x 250g packets ready-sliced white mushrooms
300-350g tub roasted vegetable sauce
3 really good squirts of tomato ketchup
1 large egg
284ml carton double cream
175g extra-mature cheddar
9-12 sheets of fresh lasagne
a whole nutmeg (though you don’t use it all)
fresh chives , optional


  • Heat a large non-stick frying pan until hot. Add about half the mince and fry it over a medium heat for 4-5 minutes until browned. Stir it with a wooden spoon and press out any lumps while it is frying. Tip the browned mince into a bowl. Tip the remaining raw mince into the pan and add the garlic and oregano. Fry it as you did with the previous batch, then return all the mince to the pan and mix it together.
  • Tip in the mushrooms and roasted veg sauce, and squirt in the ketchup (you can be generous). Season with black pepper and salt if you like. Stir well to mix everything together, turn the heat up under the pan and bring to the boil, then turn it down so it bubbles gently. Cover the pan and cook for 30-35 minutes, stirring every 10 minutes to mix everything together. As it cooks, the mushrooms will shrink and make the mince more saucy.
  • While you’re waiting for the meat to cook, break the egg into a large bowl and beat it with a whisk or fork to break up the white and the yolk. Pour the cream into the bowl, then grate about two thirds of the cheese and add to the bowl. Be careful, a grater looks innocent enough, but it’s sharp so mind your fingers. Season with a good grinding of black pepper. Beat well to mix. Now turn the oven on to 180C/gas 4/fan 160C.
  • Lay the lasagne in a dish and cover with boiling water. Leave for 5 minutes. Take an ovenproof dish measuring about 28-30cm x 22-23cm and 7.5cm deep. Spread about a couple of spoonfuls of meat sauce over the bottom, then cover with 3-4 sheets of lasagne (lift them out of the water with tongs) overlapping them slightly to make them fit if you need to. Drizzle over just a little of the cheese sauce – about 2-3 spoonfuls.
  • Spoon over half the remaining meat and spread it out, right to the edges of the dish. Cover with 3-4 more sheets of lasagne, then spoon over the remaining meat, spreading it out evenly and almost to the edges. Cover with 3-4 more sheets of lasagne.
  • Pour what’s left of the cheese sauce over the top. Jiggle the dish so the sauce runs to the edges and squelch the corners of the pasta into the sauce so there’s none poking up. Grate the rest of the cheese evenly all over, then grate over about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes or until bubbling and golden. Leave to stand for 5 minutes before decorating the top if you like. Cut into 6 portions and serve with a salad.

Nutrition Facts : Calories 612 calories, FatContent 41 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 35 grams protein, SodiumContent 1.52 milligram of sodium

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