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Vegetable lasagne


Published by: Ally Gore
Published on: 19th October 2010

Serves: 2-3
Prep Time: 10 mins
Cooking Time: 40 mins
Cals per serving: 312

Take ingredients you already have...
1tbsp olive oil
½ onion, finely chopped
50g (1¾oz) closed cup mushrooms, sliced
1 small red pepper, deseeded and chopped
Handful of fresh basil and coriander, chopped
250g (9oz) Dolmio Tomato Sauce for Lasagne
½ leek, sliced
2-3 lasagne sheets, weighing about 100-135g (3½-4oz)
200g (7oz) Dolmio Creamy Sauce for Lasagne
20g (½oz) Cheshire or Cheddar cheese, grated

1. Pre-heat the oven to 190°C/375°F/Gas 5.
2. Heat the oil in a pan and add the onion, mushrooms, pepper and herbs and cook for 4 mins. Stir in the Dolmio Tomato Sauce for Lasagne, bring to the boil, then remove from the heat.
3. Arrange half the leeks into a baking dish, pour over half the vegetable mixture, place half the lasagne sheets on top, then spread half the Dolmio Creamy Sauce for Lasagne over them. Repeat the layers, then sprinkle the cheese on top.
5. Bake for 30-35 mins. Serve with potato wedges.