• A815a2aa1075832e33225a63eea45072

Massive 5 Veg Lasagne

This recipe is enormous. Even though I've more than halved the original it still does enough to make 4 portions. It freezes really well. All of the vegetables can be switched for other ones.

Prep
Cook
Serves 4people
Ingredients
olive oil
1/2
aubergine, cut into chunks
75
gs mushrooms, sliced
2
red peppers, chopped
350
gs of passata with onions and garlic (you can buy this in jars in shops)
4
sheets lasagne
200
gs spinach
125
gs ricotta cheese
25
gs cheddar, grated
25
gs pinenuts
Directions
1.
Pre-heat the oven to gas mark 4.
2.
Heat some of the oil in a frying pan, add the aubergines and fry for roughly 3 minutes until soft. Put into a bowl. Fry the mushrooms and peppers in more oil for roughly 2 minutes, and then mix in the bowl with the aubergines.
3.
In a separate bowl, mix the spinach with the ricotta and half of the cheddar.
4.
Spoon half of the veggies into a baking dish and then pour over about half of the passata (if you like it really tomatoey then add more!). Arrange a layer of pasta on top and then repeat with the rest of the veggies, more passata and more pasta.
5.
Pour the cheesy spinach on top of the lasagne and spread it out evenly with a wooden spoon.
6.
Mix the pinenuts and the remaining cheddar together, and then sprinkle over the lasagne. Cover with tinfoil and bake for 20 minutes. Remove the foil and bake for another 10 minutes or so. Serve and enjoy!

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