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Lasagne with basil & four-cheese sauce
A delicious four-cheese sauce takes this tomato and vegetable-filled comfort food classic up a notch.
Source of protein3 of your 5 a day
Serves4
CourseMain meal
Prepare10 mins
Cook1 hr
Total time1 hr
Ingredients
2 tbsp olive oil
2 large courgettes, thickly sliced
1 red onion, thickly sliced
2 pack 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 essential Waitrose Lasagne
350g tub Waitrose four cheese sauce, warmed
100g Waitrose Grated Mozzarella
Method
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.
Stir the cherry tomatoes and sundried tomato paste into the pan and heat gently. Season.
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.
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.
And to drink...
A soft and fruity Italian red like Vignale Valpolicella, Veneto, Italy would be the perfect accompaniment for this recipe.
