Lasagne is so delicious – everyone enjoys it! Why not try this delicious vegetarian version – packed with healthy fresh vegetables to help you towards your 5-a-day target.
Roasted Vegetable Lasagne
Serves: 6
Preparation time: 20 minutes
Cooking time: 1 hour
Ingredients
- 500g butternut squash, peeled & cut into 2cm chunks
- 1 red onion, cut into wedges
- 1 red pepper, deseeded and cut into chunks
- 1 yellow pepper, deseeded and cut into chunks
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 12 cherry tomatoes, halved
- 500g jar DOLMIO Red Sauce for lasagne
- 6 lasagne sheets (weighing about 100g)
- 470g jar DOLMIO White Sauce for lasagne
- 75g grated mozzarella cheese
Directions
- 1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Put the butternut squash, red onion and peppers into a large roasting tin and add the olive oil and seasoning, tossing to coat. Roast for 25-30 minutes, turning once, until the vegetables are tender. Add the cherry tomatoes, then stir in the DOLMIO Red Sauce for lasagne.
- 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 White Sauce for lasagne over them. Repeat the layers, then sprinkle the grated mozzarella 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.