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Mediterranean vegetable lasagne
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2 essential Waitrose Aubergines, cut lengthways into 1cm slices
200g pack Waitrose Mixed Romano Peppers, halved lengthways and deseeded
2 tbsp olive oil
400g can Waitrose Chopped Italian Tomatoes With Olive Oil & Garlic
1 sprig rosemary, leaves chopped
25g pack basil, shredded
9 sheets (265g) fresh lasagne
400g pack Waitrose 1 San Marzano Tomatoes, thickly sliced
350g tub essential Waitrose Cheese Sauce, warmed
50g Parmigiano Reggiano, grated
1. Preheat the oven to 200°C, gas mark 6, and warm a griddle over a high heat.
2. Toss the aubergine slices and peppers in the oil and griddle, in batches, for 4-5 minutes until slightly charred and softened.
3. Heat the canned tomatoes with the rosemary and half the basil, then spoon a little into a 2-litre ovenproof serving dish. Top with 3 sheets of lasagne and half the griddled vegetables and fresh tomatoes. Spoon over half the tomato sauce and then 3 tbsp cheese sauce. Add a further 3 sheets of lasagne, the remaining vegetables and tomatoes, the remaining tomato sauce and then the last 3 sheets of lasagne. Spoon over the remaining cheese sauce.
4. Mix the Parmigiano and remaining basil. Sprinkle over and bake for 30 minutes or until golden.
Typical values per serving: