Recipes
Recipes

Vegetable lasagne with garlic bread

Top this veggie crowdpleaser with creamy mozzarella for a crisp, golden topping

Top this veggie crowdpleaser with creamy mozzarella for a crisp, golden topping

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(40 votes)
Cooking Time

Cook: 55 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.02 per serving

Nutritional Information

Each 467g serving contains

Energy
1975kj
472kcal
24%
Fat
20.5g
High
29%
Saturates
5.6g
Med
28%
Sugars
12.6g
High
14%
Salt
1.35g
Med
23%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
423kJ/101kcal

Ingredients

2tsp rapeseed oil

2 cloves garlic, crushed

100g Frozen for Freshness Vegetable Base Mix

2 peppers, chopped

1tsp dried mixed herbs

2tbsp tomato purée

400g tin chopped tomatoes

50g kale, washed

480g jar Asda White Lasagne Sauce

250g pack Asda Fresh Egg Lasagne Sheets

125g ball Asda Light Mozzarella

170g Smart Price Garlic Baguette

½ lettuce, torn

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Heat the oil in a pan. Cook the garlic and vegetable base mix on a medium heat for about 5-6 mins until softened. Add the peppers, herbs, tomato purée and chopped tomatoes.
3
Bring to a simmer and cook for 15-18 mins or until reduced, adding the kale for the last 5 mins.
4
Spoon a little of the white sauce in the base of a 16cm x 18cm baking dish. Layer the fresh lasagne sheets with the vegetable mixture and the white sauce, ending with white sauce on the top. Tear over the mozzarella.
5
Bake for 25-30 mins, until browned and bubbling. Cook the baguette according to the pack instructions.
6
Let the lasagne cool for 10 mins. Season with black pepper and serve with the garlic bread and lettuce.