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
(40 votes)
Cook: 55 Mins
Serves: 4
Price: £1.02 per serving
Nutritional Information
Each 467g serving contains
Energy
1975kj
472kcal
1975kj
472kcal
24%
Fat
20.5g
20.5g
High
29%
29%
Saturates
5.6g
5.6g
Med
28%
28%
Sugars
12.6g
12.6g
High
14%
14%
Salt
1.35g
1.35g
Med
23%
23%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
423kj/101kcal
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.