Ingredients

6 people
general.ingredients.name general.ingredients.amount
Frozen Grilled Mediterranean vegetables 500g
Lasagna sheets 300g
Shredded cheese 125g
Passata 100g
Béchamel sauce 500ml
Olive oil
You will also need: an oven dish

Preparation:

  1. Before you start:

    Preheat the oven to 180 degrees.  Lightly grease the bottom of the oven dish with olive oil.

  2. In a pan, heat some olive oil over medium heat.

    Add the frozen Mediterranean vegetables to the pan and pan-fry them until they are tender and slightly caramelized, about 10-15 minutes.

  3. Start building the lasagne in the oven dish:

    • Spread a thin layer of passata over the olive oil in the oven dish. 
    • Place a layer of lasagna sheets over the passata.
    • Spread a thin layer of béchamel sauce over the lasagna sheet.
    • Spread a thin layer of passata over the béchamel sauce.
    • Spread a portion of the sautéed Mediterranean vegetables evenly over the passata.

    Repeat the layers until all ingredients are used, finishing with a layer of Mediterranean vegetables on top.

  4. Sprinkle shredded cheese over the final layer.

  5. Bake for about 30-40 minutes, or until the lasagna sheets are cooked through and the cheese is melted and bubbly.

  6. Remove from the oven and let it rest for a few minutes before serving. 

    Enjoy!

You can easily convert this vegetarian dish to a vegan lasagna:

  • make sure the lasagna sheets are vegan - check the packaging
  • replace the shredded cheese by a vegan alternative
  • use plant-based béchamel sauce or make your own with plant based milk and butter

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