Ingredients
- 2 tablespoon oil
- 1 onion cut into small wedges
- Selection of vegetable, e.g. peppers, aubergine, courgettes, tomatoes, mushrooms
- 350ml passata
- 200 gm lasagne sheets
- 6 large tablespoon half-fat crème fraiche
- 2 tablespoon grated cheddar or parmesan
Serves 2 – 3
Method
- Heat oven to 190C/fan 170C gas 5
- Toss oil and vegetables together and roast in a large shallow tin for 35 minutes until cooked
- Then build your lasagne by putting a layer of roasted vegetables into a medium-size baking dish, pour some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted vegetables and passata finishing with lasagne sheets
- Then put the crème fraiche on top of the dish making sure it is all covered
- Sprinkle with cheese
- Return to oven for 25 minutes until lasagne heated through and the top is golden and bubbling.
Download the recipes to try this for yoursel
