Cheat's Vegetable Lasagne

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Preparation Time: 10 minutes
Cooking time: 30 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 5133 times

Ingredients:

Metric Imperial

450 gm(s) frozen mixed Mediterranean vegetables

1 courgette, cut into smallish cubes

350 gm(s) tub fresh tomato & basil pasta sauce

125 gm(s) fresh lasagne sheets

200 gm(s) young leaf spinach, washed

knob of unsalted butter

100 gm(s) mixture of ready-grated Cheddar & mozzarella

5 tbsp(s) half-fat creme fraiche

From Sainsbury's "Little Ones" magazine Spring 2010

Posted by: Sarah Scott on 12 July 2010

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Preheat the oven to 200c / fan 180c / gas mark 6.

Put the veg, the tomato sauce and some seasoning into a pan and bring to the boil. Simmer for 5 mins, stirring occasionally, until the vegetables are tender.

Meanwhile, soak the lasagne sheets in a bowl of boiling water for 5 minutes and cook the spinach according to the packet instructions. Drain the spinach and season. Put in a bowl, stir in the butter, half the cheese and half the creme fraiche.

Spoon a third of the veg in tomato sauce into the base of a 1.7 litre baking dish and top with a lasagne sheet. Spoon over half the spinach mixture and top with a further third of the tomato sauce. Cover with a lasagne sheet, tucking in any stray edges and top with the remaining spinach mixture. Spoon over the rest of the tomato sauce and a final lasagne sheet. Finish with the remaining creme fraiche and the rest of the cheese.

Bake for 20-25 mins or until brown and bubbling. Serve with a salad.