Lasagne with basil & four-cheese sauce


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.

Cook’s tip

This dish is ideal for freezing. Wrap well and freeze at the end of step 3. Thaw and continue to cook from step 4.

Drink recommendation

A soft and fruity Italian red like Vignale Valpolicella, Veneto, Italy would be the perfect accompaniment for this recipe.

Veggie lasagne with basil & four-cheese sauce
  • Preparation time: 10 minutes
  • Cooking time: 50 minutes
  • Total time: 1 hour 60 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2393.248kJ
Fat 26.7g
Saturated Fat 12g
Carbohydrate 57.2g
Sugars 13.9g
Salt 1.3g

Click here for more information about health and nutrition

4 stars

Average user rating Based on 63 ratings

This recipe was first published in Mon Apr 02 09:33:00 BST 2012.