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Lasagne with basil & four-cheese sauce
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1 - 2 tbsp olive oil
2 large courgettes, thickly sliced
1 red onion, thickly sliced
Pack of 2 Waitrose Sweet Peppers, deseeded and sliced
25g pack fresh basil
250g pack Waitrose Chestnut Mushrooms, halved
395g can Waitrose Cherry Tomatoes
1 tbsp Cooks’ Ingredients Sundried Tomato Paste
300g pack Waitrose Fresh Lasagne
350g tub Waitrose Four Cheese Sauce, warmed
100g Waitrose Grated Mozzarella
1. Preheat the oven to 200°C, gas mark 6. Heat the oil in a large frying pan and cook the courgettes, red onion, peppers and most of the basil leaves for 10 minutes until softened and lightly browned, adding the mushrooms for the last 2 minutes.
2. Stir the cherry tomatoes and sundried tomato paste into the pan and heat gently. Season.
3. Spoon one third of the vegetable mixture into the base of a heatproof baking dish (20 x 30cm is about the right size). Cover with a layer of pasta, followed by a little cheese sauce and a sprinkling of mozzarella. Repeat the layers finishing with a layer of lasagne covered with a good layer of cheese sauce and a sprinkling of mozzarella.
4. Place the lasagne dish on a baking sheet and cook for 40 - 45 minutes, covering with foil after 20 minutes once the top is crusty and golden brown. Grind over some black pepper, scatter with a few basil leaves and serve with a crisp green salad.
This dish is ideal for freezing. Wrap well and freeze at the end of step 3. Thaw and continue to cook from step 4.
A soft and fruity Italian red like Vignale Valpolicella, Veneto, Italy would be the perfect accompaniment for this recipe.
Typical values per serving:
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
This recipe was first published in April 2012.