Lasagne

Roasted vegetable lasagne

Packed full of roasted veggie goodness, this tomato-rich, creamy lasagne makes for easy eating – and prepping

, 20 July 2020

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Roasted vegetable lasagne
  • 1 Hour 15 Mins

  • Serves: 4

  • Price: 98p per serving

Nutritional Info
Each 551g serving contains
  • Energy

    1913KJ

    457KCAL

    23%
  • Fat

    20.9g

    med

    30%
  • Saturates

    5.0g

    low

    25%
  • Sugars

    22.6g

    low

    25%
  • Salt

    1.07g

    low

    31%
of your reference intake.
Typical energy values per 100g: 347kJ/83kcal.
Ingredients
  • 500g butternut squash, peeled and cut into 2cm chunks
  • 1 red onion, cut into wedges
  • 1 red pepper, cut into chunks
  • 1 yellow pepper, cut into chunks
  • 2tbsp olive oil
  • 12 cherry tomatoes, cut in half
  • 6 lasagne sheets
  • 500g jar Dolmio Tomato Lasagne Sauce
  • 500g jar Dolmio Creamy Lasagne Sauce
  • 75g grated mozzarella cheese
  • Handful basil leaves, to serve
Method
  • Preheat the oven to 190C/170C Fan/Gas 5.

  • Put the butternut squash, red onion and peppers into a large roasting tin and add the olive oil. Season with black pepper and toss to coat the veg. Roast for 25-30 minutes, turning once, until the vegetables are tender. Add the cherry tomatoes and stir in the Dolmio Tomato Lasagne Sauce.

  • Tip half the vegetable mixture into a large rectangular baking dish, about 26cm x 20cm. Arrange 3 lasagne sheets on top then spread with half the Dolmio Creamy Lasagne Sauce. Repeat the layers then sprinkle the grated mozzarella evenly over the top.

  • Bake for 35-40 minutes, until cooked and golden brown. Let stand for a few minutes, before garnishing with the fresh basil, then serve.