OXO

Roasted Vegetable Lasagne

The Recipe Fancy giving it a go at home?

What you need

Here are the essentials

  • 4 Tbsp Olive Oil
  • 1 Small Aubergine (Roughly Diced)
  • 1 Courgette (Roughly Diced)
  • 1 Red Pepper (Roughly Diced)
  • 1 Small Red Onion (Roughly Diced)
  • 2 Cloves of Garlic (Crushed)
  • 1 Can / 400g Tinned Chopped Tomatoes
  • 2 Tbsp Tomato Puree
  • 200ml Water
  • 2 Tsp Dried Oregano
  • 350g Chilled White Sauce
  • 6 Approx Lasagne Sheets
  • 70g Grated Mature Cheddar

How to make it

Here's what you need to do

  1. Preheat the oven to 170oc.
  2. Roughly cut the aubergine, courgette, red pepper and onion.
  3. Place on a baking tray and drizzle with half the olive oil and season.
  4. Place in the hot oven for approx 15 minutes.
  5. Meanwhile, gently fry the garlic in 2 tbsp of olive oil for approx 2 minutes.
  6. Add the tomato puree and continue to fry for 1 minute.
  7. Add the chopped tomatoes, water, OXO Vegetable Stock Pot and oregano and bring to the boil, turn down the heat and simmer, stirring occasionally.
  8. Add the vegetables to the tomato sauce, continue to simmer for 5 minutes.
  9. Place half the tomato mixture into the base of an oven proof dish, then cover with a layer of pasta sheets.
  10. Add a layer of white sauce (about half of the tub).
  11. Add the remaining tomato sauce mixture and another layer of pasta sheets.
  12. Spread the rest of the white sauce evenly on top and sprinkle with 70g of grated cheddar.
  13. Place in the oven for about 30 – 35 minutes until golden brown.

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