zoom Veggie lasagne with basil & four-cheese sauce

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    Lasagne with basil & four-cheese sauce

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    Lasagne with basil & four-cheese sauce

    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    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.

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    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.


    Average user rating

    4 stars