Vegetable-lasagne

Vegetable lasagne with garlic bread

Top this veggie crowdpleaser with creamy mozzarella for a crisp, golden topping

By , 30 August 2019

(29 votes)

Vegetable lasagne with garlic bread
  • Cook: 55 Mins
    plus cooling

  • Serves: 4

Nutritional Info
Each 467g serving contains
  • Energy

    1973KJ

    472KCAL

    24%
  • Fat

    20.5g

    med

    29%
  • Saturates

    5.6g

    low

    28%
  • Sugars

    12.6g

    low

    14%
  • Salt

    1.35g

    low

    23%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 423kJ/101kcal.
Ingredients
  • 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
Method
  • 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.