Grilled veg lasagna
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:
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Before you start:
Preheat the oven to 180 degrees. Lightly grease the bottom of the oven dish with olive oil.
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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.
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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.
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Sprinkle shredded cheese over the final layer.
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Bake for about 30-40 minutes, or until the lasagna sheets are cooked through and the cheese is melted and bubbly.
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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