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Dinner | Vegetarian

Vegetable lasagna

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

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Vegetable  lasagna recipe
Serves:
4
Preparation:
15 Mins
Cooking:
40 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Gluten
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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

 

Ingredients

Method

Ingredients

300g/1 aubergine, cut into small chunks nutritional information
300g/1 aubergine, cut into small chunks
150g mushrooms, chopped nutritional information
150g mushrooms, chopped
50g cheddar cheese grated nutritional information
50g cheddar cheese grated
300g/8-10 lasagne sheets nutritional information
300g/8-10 lasagne sheets
60ml/4 tbsp olive oil nutritional information
60ml/4 tbsp olive oil
4 roasted red peppers, chopped (raw weight 450) nutritional information
4 roasted red peppers, chopped (raw weight 450)
250g tub ricotta nutritional information
250g tub ricotta
Salt and pepper to taste nutritional information
Salt and pepper to taste
400g frozen spinach, defrosted nutritional information
400g frozen spinach, defrosted
800g/2 tins of tomatoes nutritional information
800g/2 tins of tomatoes
More about these ingredients

Method

Simply follow our simply laid out recipe:

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. 

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