Easy vegetable lasagne

Name: Easy vegetable lasagne
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 servings
Ingredients: 2 Courgettes, diced; 2 Peppers, diced; 1 Red onions, diced; 200 g Mushrooms, sliced; 30 ml Olive oil; 0.2 Garlic, 2 cloves, crushed; 800 g Chopped tomatoes; 30 g Tomato purée; 2 g Dried oregano; 150 g Spinach; 250 g Lasagne sheets; 450 g White lasagne sauce; 125 g Mozzarella, torn; 60 g Cheddar, grated

Layers of roasted veg and tomato sauce with creamy white sauce and melted cheese. A proper family lasagne that happens to be vegetarian.

Ingredients

2 Courgettes, diced
2 Peppers, diced
1 Red onions, diced
200 g Mushrooms, sliced
30 ml Olive oil
0.2 Garlic, 2 cloves, crushed
800 g Chopped tomatoes
30 g Tomato purée
2 g Dried oregano
150 g Spinach
250 g Lasagne sheets
450 g White lasagne sauce
125 g Mozzarella, torn
60 g Cheddar, grated

Method

Heat the oven to 200°C (180°C fan). Toss the courgettes, peppers, onion and mushrooms with the oil and seasoning and roast until soft and catching at the edges.
Meanwhile simmer the garlic, chopped tomatoes, purée and oregano until thick. Stir in the roasted veg and spinach until wilted.
Spoon a third of the veg sauce into a baking dish, cover with lasagne sheets, then a little white sauce. Repeat twice, finishing with white sauce, then top with mozzarella and cheddar.
Bake until golden and bubbling and the pasta is tender when poked with a knife.
Rest for 10 minutes before cutting so it holds its layers.