Easy Midweek Vegetable Lasagne.

This Vegetable Lasagne is not only super delicious it is super easy too. It is without bechamel relying instead on two cheeses to provide contrast to the garlicky vegetable sauce and soft pasta. Just what is required on a Wednesday.

Course Main Course

Cuisine Italian

Prep Time 35

Cook Time 45

Total Time 1 15

Servings people

Calories 508kcal

Author Jenny

Ingredients

150 grams chestnut mushrooms ½ cm slices
1 large red pepper
100 grams butternut squash frozen chunks from supermarket.
1 medium courgette 1cm disc slices
500 grams passata
1 medium onion cut into ¼'s
25 grams butter
150 grams mature cheddar cheese grated
250 grams mozarella 2 balls-the cheap stuff
3 medium cloves garlic
4 sheets fresh pasta

Metric - U S Customary

Instructions

Put the passata,onion and butter into a medium saucepan and simmer for fifteen mins. Puree the squash, garlic, mushrooms and red pepper in a food processor.
When the passata is ready scoop out the loose onions as best you can and throw away. Tip the puree and then the sliced veg all into the saucepan. Simmer again for ten mins. Season carefully to taste.
Preheat the oven to 180 C and spoon into the bottom of your dish roughly ⅓ the veg mixture. Then a layer of lasagne sheets. Another ⅓ of the tomato sauce and ½ the courgettes sliced. Sprinkle/place the cheeses all over the veg layer. Put a layer of pasta on top and then the ⅓ remaining bit of the tomato sauce, sliced courgettes and cheeses.
Bake in the oven for forty five mins or until the top is brown and bubbling.
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Notes

Use fresh egg pasta. This is tastier than dried lasagne sheets and quicker to cook.
Season the vegetable sauce carefully. It can make or break the lasagne.
Let it cool for ten minutes before slicing. It will hold together better.
Store any leftovers covered in the fridge.
I make it ahead often and then reheat until piping hot in the microwave.

Nutritional information is only intended as a guide and is approximate.

Nutrition