Vegetable lasagne with garlic bread
- 2tsp rapeseed oil
- 2 cloves garlic, crushed
- 100g Frozen for Freshness Vegetable Base Mix
- 2 peppers, chopped
- 1tsp dried mixed herbs
- 2tbsp tomato purée
- 400g tin chopped tomatoes
- 50g kale, washed
- 480g jar Asda White Lasagne Sauce
- 250g pack Asda Fresh Egg Lasagne Sheets
- 125g ball Asda Light Mozzarella
- 170g Smart Price Garlic Baguette
- ½ lettuce, torn
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the oil in a pan. Cook the garlic and vegetable base mix on a medium heat for about 5-6 mins until softened. Add the peppers, herbs, tomato purée and chopped tomatoes.
Bring to a simmer and cook for 15-18 mins or until reduced, adding the kale for the last 5 mins.
Spoon a little of the white sauce in the base of a 16cm x 18cm baking dish. Layer the fresh lasagne sheets with the vegetable mixture and the white sauce, ending with white sauce on the top. Tear over the mozzarella.
Bake for 25-30 mins, until browned and bubbling. Cook the baguette according to the pack instructions.
Let the lasagne cool for 10 mins. Season with black pepper and serve with the garlic bread and lettuce.