Save to your scrapbook
Vegetable lasagne loaf
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 tbsp oil, plus extra for greasing
1 essential Waitrose Aubergine, cut into ½ cm thick slices
1 essential Waitrose Courgette, cut into ½ cm thick slices
1 essential Waitrose Red Pepper, cut into 8 strips 350g tub essential Waitrose Tomato and Basil Sauce
4 sheets essential Waitrose Lasagne
25g essential Waitrose Cheddar Cheese, grated
1. Preheat the oven to 200ºC, gas mark 6 and grease a 1kg loaf tin.
2. Heat the oil in a large frying pan and fry the vegetables in batches for 2-3 minutes until golden and softened.
3. Spoon 2 tbsp sauce into the base of the tin and lay down 1 lasagne sheet. Top with 1/3 of the vegetables, some sauce and repeat, finishing with a sheet of lasagne and a little sauce. Sprinkle over the cheese and bake for 25-30 minutes until tender.
4. Turn out of the tin and cut into slices to serve.
Typical values per serving:
This recipe was first published in August 2014.