Roasted-vegetable-spinach-lasagne-web

Roasted vegetable and spinach lasagne

Earthy spinach works well with the Mediterranean veg and rich tomato sauce in this veggie dish – make it up to a day in advance

By , 25 March 2019

(27 votes)

Roasted vegetable and spinach lasagne
  • Prep: 5 Mins
    Cook: 55 Mins

  • Serves: 6

Nutritional Info
Each 336g serving contains
  • Energy

    1364KJ

    326KCAL

    16%
  • Fat

    11.4g

    med

    16%
  • Saturates

    5.4g

    med

    27%
  • Sugars

    12.1g

    low

    13%
  • Salt

    1.08g

    med

    18%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 406kJ/97kcal.
Ingredients
  • 500g pack Frozen for Freshness Mediterranean Veg Mix
  • 350g Frozen for Freshness Butternut Squash Chunks
  • 340g jar Extra Special Bolognese Sauce
  • 100g baby spinach
  • 1tsp mixed dried herbs
  • 250g Asda Italian Fresh Egg Lasagne Sheets
  • 350g tub Asda Fresh Italian Cheese sauce
  • 25g Asda 30% Less Fat Mature Cheddar, grated
  • 100g cherry tomatoes, halved
  • Basil leaves, to serve
  • Mixed leaf salad, to serve
Method
  • Preheat the oven to 200C/180C Fan/ Gas 6. Spread the veg and squash over a baking tray and cook for 30 mins, stirring halfway through.

  • Mix the Bolognese sauce with the roasted veg and stir through the spinach and dried herbs; put a into a rectangular ovenproof dish, about 30cm x 24cm.

  • Cover with a sheet of lasagne. Top with of the cheese sauce. Repeat the layers twice more, then sprinkle the grated cheese on top along with the cherry tomatoes.

  • Cook for 25 mins or until the top is bubbling and golden.

  • Serve with the basil leaves and the salad; season with black pepper.