Make this vegetarian version of always loved lasagna. This dish is ideal to feed the crowd and easy to prepare on top of that. Packed with tasty seasonal vegetables and rich italian seasoning, this healthy dinner will not disappoint you.
- 2 yellow or red peppers, seeds removed, cut into roughly 2cm chunks
- 1 courgette, about 300g, quartered lengthways and cut into roughly 2cm chunks
- 3 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- ½ tsp dried chilli flakes
- 2 garlic cloves, crushed
- 2 x 400g tins chopped tomatoes
- 2 tsp Italian seasoning or dried oregano
- 1 vegetable stock cube
- 200ml cold water
- 100g young spinach leaves (optional)
- 9 –10 dried lasagne sheets
- salt and freshly ground black pepper
- 400g mozzarella cheese
Preheat the oven to 200C/180C. Put the peppers and courgette into a large baking tray. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss together. Roast for 30 minutes, or until softened and lightly browned.
While the vegetables are roasting, heat the remaining oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly.
Add the chilli and garlic and cook for a few seconds more. Stir in the tomatoes, Italian seasoning (or dried oregano) and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly. Set aside.
Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper.
Spoon a third of the vegetable mixture over the base of a ovenproof lasagne dish and cover with a single layer of lasagne. Layer with sliced mozzarella and top with another third of the vegetable mixture and a second layer of lasagne.
Finish with a final layer of lasagne and the rest of the cheese.
Bake for 35–40 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle.
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