Roasted Vegetable Lasagne
with Bell Pepper, Aubergine and Cheddar
- Sulphites
- Milk
- Cereals containing gluten
- Wheat
- Egg
- May contain traces of allergens
- Celery
Thought to have originated in Italy during the Middle Ages, lasagne is not only used to refer to the popular baked pasta dish but also the individual sheets of thin, flat pasta used to make it. Typically made with layers of pasta, ragù and béchamel sauce, it's a rich, creamy and comforting meal that can be made with many different ingredients or made vegetarian - just like this recipe!
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Aubergine
(May be present: Celery)
1 unit(s)
Red Onion
2 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Chilli Flakes
50 grams
Mature Cheddar Cheese
(Contains: Milk)
150 grams
Creme Fraiche
(Contains: Milk)
1 pack(s)
Lasagne Sheets
(Contains: Cereals containing gluten, Wheat)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper lengthways and discard the core and seeds. Slice into thin strips.
Trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.
Halve and peel the red onion, then cut each half into roughly 2-3cm wedges.
Add the veg to a baking tray and drizzle with oil and season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two trays if needed.
When the oven is hot, roast on the top shelf of your oven until softened, 18-20 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a medium saucepan on medium-high heat.
Once hot, add the garlic and fry until fragrant, 1-2 mins.
When fragrant, add in the passata, red wine stock paste, chilli flakes (add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.
Make kid friendly: If you’re cooking for kids who don't like spice, sprinkle the chilli flakes on at the end for those who want them.
Bring the sauce to a boil, then lower the heat and simmer until the sauce has thickened, 4-5 mins.
Meanwhile, grate the Cheddar cheese.
Once thickened, stir in half the creme fraiche and remove from the heat. Taste and season with salt, pepper and a pinch of sugar if you feel it needs it.
Once the veg has softened, remove the tray from the oven.
In an appropriately sized ovenproof dish, spread a third of the tomato sauce in a thin layer.
Cover with a third of the lasagne sheets, then spread over half of the roasted veg.
Repeat until you have two layers of roasted veg and three layers of tomato sauce and lasagne sheets.
Finish by drizzling over the remaining creme fraiche and sprinkling over the Cheddar and hard Italian style cheese.
Pop your lasagne on the middle shelf of the oven and bake until the cheese topping is golden and the pasta is cooked through, 25-30 mins. TIP: Put the dish onto a baking tray to catch any drips.
Halve the roasted vegetable lasagne and share between serving bowls.
Make kid friendly: If you've kept the chilli flakes aside for the adults, sprinkle them over now.
