Five-veg lasagneFive-veg lasagne

Five-veg lasagne is a main course that serves 4. One serving contains 654 calories, 28g of protein, and 30g of fat. For $3.84 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. 319 people were impressed by this recipe. This recipe is typical of Mediterranean cuisine. A mixture of olive oil, passata, mushroom, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 55 minutes. Overall, this recipe earns an excellent spoonacular score of 99%. Try Baked Lasagne, How Sweet It Is Sweet Potato Lasagne, and Lasagne Roll Ups for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Heat oven to 180C/fan 160C/gas

2. 02

   Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until golden, then mix with the aubergine and peppers. Spoon half of the veg into a 20 x 30cm baking dish. Spoon over half the passata, then arrange a layer of lasagne sheets on top.

3. 03

   Spread the rest of the veg over the pasta, cover with passata and another layer of pasta.

4. 04

   Drain any excess liquid from the spinach and mix together with the ricotta and half the Parmesan. Spoon over the top of the pasta, then sprinkle with the remaining Parmesan and pine nuts. Cover with foil, bake for 20 mins, uncover, then bake for another 10 mins until browned.

5. 05

   Serve with a crisp green salad.