Dinner

Veggie Layered Pasta Bake

Layers of roasted vegetables, ricotta and passata between sheets of pasta — a veggie dish that everyone will want seconds of.

StandardVegetarian
530
kcal
19g
Protein
42g
Carbs
15g
Fat
£0.96
Per Serving
⏱ Prep: 20 min 🍳 Cook: 40 min 🍽 Serves 4
🛒 Ingredients
IngredientAmountCalories
Lasagne Sheets 75g (3 sheets) 269.3 kcal
Ricotta Cheese 62.5g ricotta 108.8 kcal
Cheddar Cheese 30g cheddar 124.8 kcal
Passata 125g passata 30 kcal
Aubergine ¼ aubergine 18.8 kcal
Courgettes ½ courgette 9 kcal
Onions 1 small onion 13.5 kcal
Garlic ½ clove 1.5 kcal
Olive Oil 1 tsp olive oil 44.2 kcal
👨‍🍳 Method
  1. 1Preheat oven to 200C. Slice aubergine and courgette; toss with olive oil and roast 20 minutes.
  2. 2Meanwhile, dice onion and fry in olive oil 4 minutes. Add garlic; fry 1 minute.
  3. 3Add passata and season; simmer 10 minutes until thickened.
  4. 4Mix ricotta with a pinch of nutmeg and seasoning.
  5. 5In a deep ovenproof dish, layer: tomato sauce, pasta, ricotta mixture, vegetables. Repeat. Top with cheddar.
  6. 6Bake 30 minutes until golden and bubbling. Rest 5 minutes before serving.

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