• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB9, B12, D
MineralsIodine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 500g (1lb 2oz) mixed vegetables (e.g. courgettes, aubergines, leeks, mushrooms and peppers)

  2. 350g jar tomato pasta sauce

  3. 350g tub fresh cheese sauce

  4. 1/4 tsp grated nutmeg

  5. 9 fresh lasagne pasta sheets

  6. 75g (3oz) Cheddar cheese, grated

Instructions Jump to Ingredients ↑

  1. Gently fry the vegetables in a little oil for about 15 mins until they start to soften. Add the pasta sauce and cook for 5 mins. Heat the cheese sauce and add the nutmeg.

  2. Cook the pasta sheets in boiling salted water, according to packet instructions, then layer up with the vegetables and cheese sauce. Top with the grated Cheddar and cook under a hot grill for 2-3 mins until golden and bubbling.

  3. Serve with garlic bread and a green salad.


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