Mediterranean vegetable lasagne

Name: Mediterranean vegetable lasagne
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 2 essential Waitrose Aubergines, cut lengthways into 1cm slices; 200 g Waitrose Mixed Romano Peppers, halved lengthways and deseeded; 2 tbsp olive oil; 400 g can Waitrose Chopped Italian Tomatoes With Olive Oil & Garlic; 1 sprig rosemary, leaves chopped; 25 g basil, shredded; 9 sheets (265g) fresh lasagne; 400 g Waitrose 1 San Marzano Tomatoes, thickly sliced; 350 g tub essential Waitrose Cheese Sauce, warmed; 50 g Parmigiano Reggiano, grated

A Mediterranean twist on the classic comfort dish.

3 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare30 mins
Cook30 mins
Total time1 hr

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2 essential Waitrose Aubergines, cut lengthways into 1cm slices
200g 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 basil, shredded
9 sheets (265g) fresh lasagne
400g Waitrose 1 San Marzano Tomatoes, thickly sliced
350g tub essential Waitrose Cheese Sauce, warmed
50g Parmigiano Reggiano, grated

Preheat the oven to 200°C, gas mark 6, and warm a griddle over a high heat.
Toss the aubergine slices and peppers in the oil and griddle, in batches, for 4-5 minutes until slightly charred and softened.
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.
Mix the Parmigiano and remaining basil. Sprinkle over and bake for 30 minutes or until golden.

Typical values per serving when made using specific products in recipe