Mediterranean grilled vegetable lasagne

Name: Mediterranean grilled vegetable lasagne
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbsp Essential Olive Oil; 750 g frozen essential Waitrose Grilled Vegetable Mix; 4 garlic cloves, crushed; 350 g essential Waitrose Tomato and Basil Sauce, heated; 400 g butternut squash lasagne sheets; 525 g essential Waitrose White Lasagne Sauce; ¼ tsp freshly grated nutmeg (optional); 100 g essential Waitrose Mature Cheddar, grated; Basil, to garnish (optional)

A Mediterranean twist on the classic Italian comfort dish, perfect on a winter evening!

4 out of 5 stars(1) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare5 mins
Cook45 mins
Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

1 tbsp Essential Olive Oil
750g frozen essential Waitrose Grilled Vegetable Mix
4 garlic cloves, crushed
350g essential Waitrose Tomato and Basil Sauce, heated
400g butternut squash lasagne sheets
525g essential Waitrose White Lasagne Sauce
¼ tsp freshly grated nutmeg (optional)
100g essential Waitrose Mature Cheddar, grated
Basil, to garnish (optional)

Method

Preheat the oven to 200°C, gas mark 6. Warm a large frying pan over a high heat. Add the oil, vegetable mix and seasoning, then sauté for 5-6 minutes, until thoroughly defrosted. Remove from the heat and stir in the garlic.
Spoon half the vegetables into a 2-litre ovenproof dish, pour over half the tomato sauce and cover with half the butternut lasagne sheets. Season, then repeat the layering process again. Pour over the white sauce, then sprinkle with nutmeg (if using) and the cheese.
Bake for 40-45 minutes until the cheese is bubbling and the squash is tender. Serve with a scattering of basil leaves over the top, if you like.

Cook’s tip

Get ahead by making to the end of step 2, then cooling and putting in the freezer for up to 1 month. Cook from frozen until piping hot throughout (covering the top with foil if it browns too quickly).