I'm not vegetarian but I do prefer vegetable lasagne to the meaty version. It's rare that I prefer a vegetable. This isn't a fully homemade version, it's a quick weeknight veg fix.
Ingredients
3 red peppers
3 courgettes
3 tomatoes
1 large onion
3 cloves garlic, minced
Salt
1 tbsp olive oil
1 jar tomato sauce - I use passata rather than a Dolmio type for vegetable lasagne.
1 jar white sauce - you could make it but eurgh.
Lasagne sheets
Grated mozzarella
Method
Heat oven to 180C.
Chop up all of the veg and place in a roasting tray and scatter with minced garlic.
Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
Stir tomato sauces into the vegetables.
Layer lasagne - veg, pasta, bechemal, cheese and repeat.
Bake for 30 - 45 mins until bubbling and golden.
Comments