Vegetable lasagna

A powerhouse of nutrition to protect your blood, heart, brain, blood vessels, eyesight, mood and immune system

Serves:

Preparation:

15 Mins

Cooking:

40 Mins

High FODMAP:

Yes

Allergens:

Milk, Lactose, Gluten

Check Your Own Recipe

What are the health benefits of Vegetable lasagna?

A powerhouse of nutrition to protect your blood, heart, brain, blood vessels, eyesight, mood and immune system

300g/1 aubergine, cut into small chunks

150g mushrooms, chopped

50g cheddar cheese grated

300g/8-10 lasagne sheets

60ml/4 tbsp olive oil

4 roasted red peppers, chopped (raw weight 450)

250g tub ricotta

Salt and pepper to taste

400g frozen spinach, defrosted

800g/2 tins of tomatoes

More about these ingredients

1) Heat oven to 180C/fan 160C/gas 4.

2) Heat 2 tbsp olive oil in a large frying pan. Fry the aubergine and peppers for 5 mins or until softened, remove from the pan and set aside.

3) Add the mushrooms to the pan and fry in the remaining oil for a few mins until golden, then mix with the aubergine and peppers.

4) Blitz the tomatoes in a food processor and mix with the vegetables.

5) Put half of the vegetable mixture into a 20 x 30cm baking dish.

6) Drain any excess water from the spinach and spread half over the vegetables.

8) Top with a layer of pasta and repeat.

9) Top with the ricotta and sprinkle with the cheese

10) Bake for 20 mins until browned.