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Vegetable & chestnut lasagne
Hearty and comforting, this lasagne uses ready-prepared frozen veg and is topped with a no-fuss ricotta sauce.
Serves6
CourseMain meal
Prepare20 mins
Cook40 mins
Total time1 hr
1 tbsp oil
500g bag Frozen Essential Grilled Vegetable Mix
180g pack cooked and peeled chestnuts, roughly chopped
400g can Essential Chopped Tomatoes
300g pack fresh Essential Lasagne
250g pack Essential Italian Ricotta
50ml milk
75g Cheddar, grated
Preheat the oven to 200°C, gas mark 6. Heat the oil in a large frying pan and fry the vegetables for 5 minutes. Add the chestnuts, tomatoes and 100ml water and cook for a further 5 minutes. Season.
Place a little vegetable mix in a large serving dish about 30x20cm in size. Place 3 sheets of lasagne on top. Spoon over half the remaining vegetable mix and top with a further 3 sheets of lasagne. Add the remaining vegetable mix and then the final sheets of lasagne.
Mix together the ricotta and milk, season and spread over the lasagne. Sprinkle with cheese and bake for 30 minutes or until golden and bubbling.
Cook’s tip
If you want to make this in advance and freeze, allow the vegetable mixture to cool before assembling, then freeze. To reheat, defrost and cook for 35-40 minutes.
