Recipe: Roasted Vegetable Lasagna

Last week, I had my sister and her fiance round for tea. My twin isn’t a bad cook – she has russelled up more than a few lovely tea’s for me before, so I decided to make something I hadn’t made before – Rosted Vegetable Lasagna.

Not the most extravagent meal, but simple and scrumptious! Here’s what you will need:

470g Dolmio® Creamy sauce for Lasagne
500g Dolmio® Tomato sauce for Lasagne
500g butternut squash, peeled & cut into 2cm chunks
12 cherry tomatoes, cut in half
Chopped fresh dill or parsley, to garnish
75g grated mozzarella cheese
Juice of ½ lemon
6 lasagne sheets (weighing about 100g)
2tbsp olive oil
1 red onion, cut into wedges
1 red pepper, 1 yellow pepper, deseeded and cut into chunks
Salt and freshly ground black pepper

Method:

  • Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Put the butternut squash, red onion and peppers into a large roasting tin and add the olive oil and seasoning, tossing to coat. Roast for 25-30 minutes, turning once, until the vegetables are tender. Add the cherry tomatoes, then stir in the DOLMIO red sauce for lasagne.

 

  • Tip half the vegetable mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange 3 lasagne sheets on top, then spread half the DOLMIO white sauce for lasagne over them. Repeat the layers, then sprinkle the grated mozzarella evenly over the surface.

 

  • Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve, garnished with a few basil leaves

Simple, yet simply amazing! Happy cooking!

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