Name: Summer vegetable lasagne recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves: 4
Ingredients: 2 tbsp vegetable oil; 150g green beans, trimmed and chopped; 1 large courgette, chopped into chunks; 1 red onion, chopped; 1 red pepper, de-seeded and cut into chunks; 1 yellow pepper, de-seeded and cut into chunks; 12 cherry tomatoes, halved; 500g jar tomato sauce for lasagne with roasted onion and garlic; 6 lasagne sheets (weighing about 100g); 470g jar creamy sauce for lasagne; 100g grated mozzarella cheese; Basil leaves, to garnish

By GoodtoKnow

published 10 September 2010

in Recipes

This vegetarian lasagne is a summer sensation – packed with fresh vegetables to give you a dose of vitamins, antioxidants and fibre as well as around 3 portions to put towards your 5-a-day total

Ingredients

2 tbsp vegetable oil
150g green beans, trimmed and chopped
1 large courgette, chopped into chunks
1 red onion, chopped
1 red pepper, de-seeded and cut into chunks
1 yellow pepper, de-seeded and cut into chunks
12 cherry tomatoes, halved
500g jar tomato sauce for lasagne with roasted onion and garlic
6 lasagne sheets (weighing about 100g)
470g jar creamy sauce for lasagne
100g grated mozzarella cheese
Basil leaves, to garnish

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Method

Pre-heat the oven to 190°C / fan oven 170°C / Gas 5.
Heat the vegetable oil in a large frying pan and add the green beans, courgette, red onion and peppers. Cook over a medium-high heat, stirring often, until the vegetables are softened – about 4-5 minutes. Add the cherry tomatoes and stir in the tomato sauce for lasagne with roasted onion and garlic.
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 creamy sauce for lasagne over them. Repeat the layers, then sprinkle the grated mozzarella cheese evenly over the surface.
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.

Top Tip for making Summer vegetable lasagne

Cool any leftovers quickly, then keep them covered and refrigerated – reheating them thoroughly the next day until piping hot.

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