The comforting thing about lasagne is the bubbling, golden cheese topping - and this one is so easy and quick to make.
Serves: 4
Takes: approx 45-50 mins
500g (1lb 2oz) mixed vegetables (eg, courgette, aubergine, leek, mushroom and pepper)
350g jar tomato pasta sauce
350g tub fresh cheese sauce
¼ tsp grated nutmeg
9 fresh lasagne pasta sheets
75g (3oz) Cheddar, grated
1. Gently fry the vegetables in a little oil for about 15 mins until they start to soften. Add the pasta sauce and cook for 5 mins. Heat the cheese sauce and add the nutmeg.
2. Cook the pasta sheets in boiling salted water, according to packet instructions, then layer up with the vegetables and cheese sauce. Top with the grated Cheddar and cook under a hot grill for 2-3 mins until golden and bubbling. Serve with garlic bread and a green salad.
Top tip: You can use any cheese from cheddar and Parmesan to mozzarella and Gorgonzola - or a bit of all four - and it'll taste delicious.
More recipes:
Roast vegetable lasagne
Turkey lasagne
Bolognese pasta bake
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