Name: Vegetable Lasagne
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: British
Ingredients: 300ml semi-skimmed milk Semi-Skimmed Milk; 75g cheddar Cheddar Cheese; 1 tin chopped tomatoes Tinned Tomatoes; 2 courgettes Courgettes; 1.5 tbsp olive oil Olive Oil; 200g passata Passata; 1 large aubergine Aubergine; 1 ball mozzarella Mozzarella (ball); 20g unsalted butter Unsalted Butter; 2 tbsp tomato purée Tomato Purée; 20g plain flour Plain Flour; 200g lasagna sheets Lasagna Sheets

🛒 Ingredients

Ingredient	Amount	Calories
Semi-Skimmed Milk	300ml semi-skimmed milk	150 kcal
Cheddar Cheese	75g cheddar	312 kcal
Tinned Tomatoes	1 tin chopped tomatoes	72 kcal
Courgettes	2 courgettes	36 kcal
Olive Oil	1.5 tbsp olive oil	132.6 kcal
Passata	200g passata	48 kcal
Aubergine	1 large aubergine	75 kcal
Mozzarella (ball)	1 ball mozzarella	350 kcal
Unsalted Butter	20g unsalted butter	148.8 kcal
Tomato Purée	2 tbsp tomato purée	23.1 kcal
Plain Flour	20g plain flour	68.2 kcal
Lasagna Sheets	200g lasagna sheets	714 kcal

👨‍🍳 Method

11. Preheat oven to 200°C. Slice aubergine and courgette; toss with olive oil and roast 20 minutes.
22. Fry onion and garlic in a large pan for 5 minutes. Add tinned tomatoes, passata and tomato purée. Simmer 15 minutes.
33. Make white sauce: melt butter, whisk in flour and cook 1 minute. Gradually add milk, stirring, until smooth and thick. Season.
44. In a baking dish, layer: tomato sauce, lasagne sheets, roasted veg, white sauce, repeat twice.
55. Top with mozzarella and cheddar.
66. Bake 30 minutes until golden, bubbly and the pasta is tender.

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