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6 fresh lasagne sheets
2 x 350g tubs Waitrose Chargrilled Vegetable Sauce With Olives
300g frozen essential Waitrose Grilled Vegetable Mix
2 medium Waitrose British Blacktail Eggs
150g fat free Greek yogurt
2 tsp Dijon mustard
50g essential Waitrose Half Fat English Mature Cheese, grated
25g drained pitted green olives, sliced
1 Preheat the oven to 200°C, gas mark 6. Put the lasagne in a large, shallow dish and cover with boiling water. Leave to stand for 3 minutes then drain.
2 Simmer the sauce and vegetables in a pan until just tender. Spread one third in the base of an ovenproof dish. Add half the lasagne sheets. Repeat. Finish with a third layer of sauce.
3 Beat the eggs, yogurt, mustard and half the cheese together. Spoon over the veg. Scatter with the remaining cheese and the olives. Bake for 20-25 minutes until golden. Serve with salad.
Typical values per serving:
This recipe was first published in April 2017.