For the roast vegetables
- 1 miniature aubergine, about 250g, decrease into approx 3cm chunks
- 1 medium courgette, about 200g, decrease into 2-3cm chunks
- 1 crimson pepper, deseeded and chopped into 2.5cm items
- 1 medium onion, halved lengthways, sliced into skinny wedges
- pinch of chilli flakes
- 1 tbsp rapeseed oil
For the tomato sauce
- 400g can plum tomatoes
- 1 medium carrot, chopped into miniature dice
- 3 garlic cloves, finely chopped
- 2 tbsp tomato purée (or sundried tomato purée – search tip)
- 400g can inexperienced lentils (with out a added salt), drained
- 2 tbsp chopped basil, plus extra leaves to garnish
For the assorted layers
- 300g new spinach
- 1 medium egg
- 250g tub ricotta
- 1 rounded tbsp chopped oregano, plus extra leaves to garnish
- moral pinch of ground nutmeg
- 9 dried lasagne sheets, every 17.5cm x 8cm
- 125g ball mozzarella, roughly chopped
- 25g parmesan or vegetarian various, grated
- 100g cherry tomatoes on the vine
- inexperienced salad
- STEP 1
Heat oven to 220C/200C fan/gasoline 7. Assign the aubergine, courgette, pepper and onion in a mountainous, shallow roasting tin. Scatter with the chilli flakes and season with pepper and a pinch of salt. Pour the oil over, toss collectively to coat (it is possible you’ll spend your arms for this), then spread the vegetables out in a single layer. Roast for 15 mins, then give them a dawdle and spread them out all over again. Roast for one other 10-15 mins until softened and turning golden.
- STEP 2
Whereas the vegetables are roasting, accomplish the tomato sauce. Tip the tomatoes into a medium pan, then pour 100ml water into the empty can, swirl it spherical and pour into the saucepan. Add the carrot and garlic, and simmer gently for 20-25 mins, partly coated with the lid and stirring every every so frequently, until the carrot is valid delicate. Lunge in the tomato purée and the lentils, season with pepper and simmer for 2 mins extra. Have from the warmth, dawdle in the basil and intention apart.
- STEP 3
Tip the spinach into a mountainous heatproof bowl, pour over boiling water, press the leaves into the water and trail away for 30 secs. Drain in a mountainous colander and rinse below chilly water temporarily to chilly it down immediate. Squeeze the spinach to resolve away the excess water, then roughly chop. Beat the egg in a bowl and dawdle in the ricotta, oregano, nutmeg and a few pepper.
- STEP 4
Lay the lasagne sheets, spread neatly out, in a mountainous shallow roasting tin and pour boiling water over to duvet. Pass them around with a wood spoon to accomplish obvious they aren’t sticking, then trail away for five mins. (‘No pre-cook dinner’ lasagne sheets resolve pleasure in a brief soaking, which improves the feel and makes them extra pliable for layering in the dish.) Drain neatly and without lengthen separate them out to forestall them sticking.
- STEP 5
When the vegetables occupy carried out roasting, decrease the warmth to 200C/180C fan/ gasoline 6. Spread a extraordinarily skinny layer of the tomato sauce (about 2 huge spoonfuls) over the backside of an ovenproof dish, about 25 x 18 x 7cm deep and 2 litres ability. Lay 3 lasagne sheets across the width of the dish and spread over half of the last sauce and half of the roasted vegetables. Quilt with 3 extra lasagne sheets, then spread the spinach over the pinnacle and season with pepper. Assign the ricotta mixture on top in spoonfuls and unfolded over the spinach. Quilt with the closing 3 lasagne sheets. Spread over the the relaxation of the tomato sauce and then the last roasted vegetables. Scatter over the mozzarella and Parmesan to duvet the vegetables and sauce as remarkable as that it is possible you’ll imagine, then top with the cherry tomatoes. Season with pepper and lay a portion of foil loosely over the pinnacle. Shall be made up to a day ahead and chilled – enable an further few mins when baking the next day. Or freeze for up to 1 month and thaw overnight in the fridge.
- STEP 6
Bake for 35 mins, then resolve away the foil and bake for an further 5-10 mins until the total lot is effervescent around the edges. Scatter with oregano and basil leaves, and support with a inexperienced salad.
WHAT IF I…
… used sundried tomato purée in preference to traditional tomato purée? The calorie count would raise to 364 kcals. Total plump would upward push to fifteen.5g (saturated plump would pause the same).
HOW I MADE IT HEALTHIER
I lowered plump and saturated plump by roasting about a of the veg in a minimal quantity of rapeseed oil, which has much less saturated plump than olive oil. The utilization of much less cheese, and changing a creamy béchamel sauce with ricotta, intended that I decrease the plump even further and lowered the quantity of salt. I added extra veg, in conjunction with cherry tomatoes on top and a layer of spinach, so that you might per chance add nutrition C and make contributions to your 5-a-day. The lentils, spinach and aubergine helped to raise the fibre.
Recipe from Upright Meals journal, June 2015