Five-veg lasagne

30-60 minutes 4 servings 5-a-day 600 kcal or less aubergine aubergines capsicum egg plant how to make lasagna iron lasagne lasange mains mushroom mushrooms passata pine nut pine nuts red pepper red peppers ricotta spinach vegetable lasagne vegetarian veggie vitamins

N/A

Source

Ingredients

4 tbsp olive oil

1 aubergine , cut into small chunks

150g mushroom , chopped

4 roasted red peppers , chopped

700g passata with onions and garlic

8-10 lasagne sheets

400g frozen spinach , defrosted

250g tub ricotta

25g grated parmesan (or vegetarian alternative)

25g pine nut

Method

Heat oven to 180C/fan 160C/gas 4. Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until golden, then mix with the aubergine and peppers. Spoon half of the veg into a 20 x 30cm baking dish. Spoon over half the passata, then arrange a layer of lasagne sheets on top.

Spread the rest of the veg over the pasta, cover with passata and another layer of pasta. Drain any excess liquid from the spinach and mix together with the ricotta and half the Parmesan. Spoon over the top of the pasta, then sprinkle with the remaining Parmesan and pine nuts. Cover with foil, bake for 20 mins, uncover, then bake for another 10 mins until browned. Serve with a crisp green salad.