Recipes
Roasted vegetable lasagne
Packed full of roasted veggie goodness, this tomato-rich, creamy lasagne makes for easy eating – and prepping
Packed full of roasted veggie goodness, this tomato-rich, creamy lasagne makes for easy eating – and prepping
(3 votes)
Cook: 1 Hour 15 Mins
Serves: 4
Price: 98p per serving
Nutritional Information
Each 551g serving contains
Energy
1912kj
457kcal
1912kj
457kcal
23%
Fat
20.9g
20.9g
High
30%
30%
Saturates
5.0g
5.0g
Med
25%
25%
Sugars
22.6g
22.6g
High
25%
25%
Salt
1.07g
1.07g
Med
31%
31%
of your reference intake.
Typical energy values per 100g:
347kj/83kcal
Typical energy values per 100g:
347kj/83kcal
Ingredients
500g butternut squash, peeled and cut into 2cm chunks
1 red onion, cut into wedges
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
2tbsp olive oil
12 cherry tomatoes, cut in half
6 lasagne sheets
500g jar Dolmio Tomato Lasagne Sauce
500g jar Dolmio Creamy Lasagne Sauce
75g grated mozzarella cheese
Handful basil leaves, to serve
Method
1
Preheat the oven to 190C/170C Fan/Gas 5.
2
Put the butternut squash, red onion and peppers into a large roasting tin and add the olive oil. Season with black pepper and toss to coat the veg. Roast for 25-30 minutes, turning once, until the vegetables are tender. Add the cherry tomatoes and stir in the Dolmio Tomato Lasagne Sauce.
3
Tip half the vegetable mixture into a large rectangular baking dish, about 26cm x 20cm. Arrange 3 lasagne sheets on top then spread with half the Dolmio Creamy Lasagne Sauce. Repeat the layers then sprinkle the grated mozzarella evenly over the top.
4
Bake for 35-40 minutes, until cooked and golden brown. Let stand for a few minutes, before garnishing with the fresh basil, then serve.