Lasagne is always quite a treat, and this roasted vegetable lasagne is no exception. Fortunately, it’s fairly light, helping avoid that slump after eating. Also, the cheat white sauce of crème fraiche and parmesan means you don’t need to spend any time stirring on the hob.
Make in 1 hour 30 minutes
(with 2 x 30 minute breaks and a 15 minute break)
- Serves 1 (generous portion)
- 4 of your 5 a day
- Vegetarian
Ingredients
- ½ red onion, cut into wedges
- ½ red pepper, cut into chunks
- ½ yellow pepper, cut into chunks
- ½ courgette, cut into thick rounds
- 1 small garlic clove, peeled and finely chopped
- 1 tbsp olive oil
- 100g cherry tomatoes
- 3 artichoke hearts, quartered
- 1 tbsp tomato purée
- 25g green olives, sliced
- 100 ml crème fraiche
- 20g parmesan, grated
- 3 dried lasagne sheets
Method
1. Preheat the oven to 220°/200°C fan/gas mark 7.
2. Put the onion, red and yellow pepper, courgette and garlic in a roasting tin and drizzle the olive oil over the vegetables. Place in the oven for 30 minutes.
– 30 minute break –
3. Mix the cherry tomatoes and artichokes into the roasting tin and bake for another 15 minutes.
– 15 minute break –
4. Remove the vegetables from the oven and mix in the tomato purée and 1 tbsp of cold water, to form a paste. Add more water if it looks a bit dry. Add in the olives.
5. Make the white sauce by mixing together the crème fraiche and parmesan.
6. Spread a third of the vegetables in the bottom of an ovenproof dish (approx. 20 x 14 cm), add a lasagne sheet on top then a thin layer of white sauce. Repeat until you have three tiers, making sure you finish with a layer of white sauce on top.
7. Reduce the oven temperature to 200°C/180°C fan/gas mark 6 and bake for 30 minutes until golden.
– 30 minute break –
8. Serve hot straight out of the oven.
Tip
You can buy artichoke hearts in tins or jars. Tinned artichokes tend to be cheaper and less greasy – and probably better for this recipe than those sold in jars with oil.
The Freelancer's Cookbook 