VEGGIE BAKE RECIPES

Get ahead: You can prep this on the day, if you prefer. Peel and finely slice the onions and garlic, and place in a large casserole pan on a medium heat with 1 tablespoon of olive oil, the ground coriander and tapenade, stirring regularly. Alongside, we’re going to lightly char our veg in a large dry non-stick pan on a high heat to intensify the flavour, so deseed the peppers, scrub the sweet potatoes, then chop into 3cm chunks with the mushrooms and courgettes. One veg at a time, lightly char all over, moving them into the casserole pan as they’re done. Add the tomatoes to the mix, breaking them up with a spoon, along with 2 tin’s worth of water. Simmer gently for 30 minutes, or until the sweet potatoes are soft. Season to perfection, tasting and tweaking, leave to cool, then cover. Meanwhile, beat the eggs into the yoghurt, roughly crumble and mix in the feta, then cover. Refrigerate both overnight.

On the day: Assemble the bake as your last prep job. Use half the oregano as a brush to coat the inside of a large roasting tray or baking dish with oil. Layer in all but one of the filo sheets, leaving an overhang and brushing with oil as you go. Evenly sprinkle in the rice, drain and scatter over the beans, then pour in your veggie stew. Scrunch over the remaining sheet of filo and fold in the overhang, brush the top with oil, then cover, until needed.

To serve: Preheat the oven to 180ºC. Cook the bake on the bottom of the oven for 1 hour. Remove from the oven and use the back of a spoon to crack the top of the pastry, then spoon over the creamy topping. Pick the remaining oregano, rub in a little oil and sprinkle over, then return to the middle of the oven for another 40 minutes, or until golden. Great with a simple salad.

CALORIES 580kcal FAT 13.7g SAT FAT 5.3g PROTEIN 24g CARBS 96.2g SUGAR 21.3g SALT 1.3g FIBRE 11.2g

1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions.
2. Preheat the oven to 180°C/350°F/gas 4.
3. Put a fifth of your veggie Bolognese sauce into the bottom of a deep ovenproof dish (35cm x 25cm), smoothing it out into the corners.
4. Dollop a fifth of your white sauce over the veggie Bolognese and swirl it in, then cover with an even layer of pasta sheets.
5. Repeat the layering until all the lasagne sheets and sauces are used up.
6. Grate over the cheese.
7. Tear off a sheet of tin foil large enough to cover the baking dish without touching the cheese, and grease the underside. Cover the lasagne with the foil, crimping the edges under the rim to seal.
8. Bake for 45 minutes, or until the pasta is hot through and soft.
9. Remove the foil and return to the oven for a further 15 minutes, or until bubbling and golden.