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    Mediterranean vegetable lasagne

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    Mediterranean vegetable lasagne

    • Preparation time: 30 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour

    Serves: 4


    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.

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