Save to your scrapbook
Mediterranean vegetable lasagne
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 - 6
1 tbsp essential Waitrose Olive Oil
750g pack frozen essential Waitrose Grilled Vegetable Mix
4 cloves garlic, crushed
350g tub essential Waitrose Tomato and Basil Sauce, heated
400g pack butternut squash lasagne sheets
525g jar essential Waitrose White Lasagne Sauce
¼ tsp freshly grated nutmeg (optional)
100g essential Waitrose Mature Cheddar, grated
Basil, to garnish (optional)
1. Preheat the oven to 200°C, gas mark 6. Warm a large frying pan over a high heat. Add the oil, vegetable mix and seasoning, then sauté for 5-6 minutes, until thoroughly defrosted. Remove from the heat and stir in the garlic.
2. Spoon half the vegetables into a 2-litre ovenproof dish, pour over half the tomato sauce and cover with half the butternut lasagne sheets. Season, then repeat the layering process again. Pour over the white sauce, then sprinkle with nutmeg (if using) and the cheese.
3. Bake for 40-45 minutes until the cheese is bubbling and the squash is tender. Serve with a scattering of basil leaves over the top, if you like.
Cook’s tip Get ahead by making to the end of step 2, then cooling and putting in the freezer for up to 1 month. Cook from frozen until piping hot throughout (covering the top with foil if it browns too quickly).
Typical values per serving:
To serve 4.