Recipes
Recipes

Roasted vegetable and spinach lasagne

Earthy spinach works well with the Mediterranean veg and rich tomato sauce in this veggie dish – make it up to a day in advance

Earthy spinach works well with the Mediterranean veg and rich tomato sauce in this veggie dish – make it up to a day in advance

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(54 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 6

Cooking Time

Price: £1.11 per serving

Nutritional Information

Each 336g serving contains

Energy
1364kj
326kcal
16%
Fat
11.4g
Med
16%
Saturates
5.4g
Med
27%
Sugars
12.1g
High
13%
Salt
1.08g
Med
18%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
406kj/97kcal

Ingredients

500g pack Frozen for Freshness Mediterranean Veg Mix

350g Frozen for Freshness Butternut Squash Chunks

340g jar Extra Special Bolognese Sauce

100g baby spinach

1tsp mixed dried herbs

250g Asda Italian Fresh Egg Lasagne Sheets

350g tub Asda Fresh Italian Cheese sauce

25g Asda 30% Less Fat Mature Cheddar, grated

100g cherry tomatoes, halved

Basil leaves, to serve

Mixed leaf salad, to serve

Method

1
Preheat the oven to 200C/180C Fan/ Gas 6. Spread the veg and squash over a baking tray and cook for 30 mins, stirring halfway through.
2
Mix the Bolognese sauce with the roasted veg and stir through the spinach and dried herbs; put a into a rectangular ovenproof dish, about 30cm x 24cm.
3
Cover with a sheet of lasagne. Top with of the cheese sauce. Repeat the layers twice more, then sprinkle the grated cheese on top along with the cherry tomatoes.
4
Cook for 25 mins or until the top is bubbling and golden.
5
Serve with the basil leaves and the salad; season with black pepper.