A vegetarian lasagne that doesn't compromise on taste, packed with flavours of tomato, peppers, onion and garlic. This dish can be assembled and grilled at the last minute or layered in advance, ready for the oven.
Each portion contains...
| Calories | Sugars | Fat | Saturates | Salt |
| 333 | 6g | 18g | 7g | 2.3 |
| 17% | 7% | 26% | 35% | 38% |
... of an adult's Guideline Daily Amount
Takes: 30 mins
Serves: 6
2tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
500g/1lb 2oz vegetarian sausages, chopped
2 red peppers, sliced
400ml jar tomato passata
150ml/5fl oz vegetable stock
2tbsp chopped fresh mixed herbs
Pinch of sugar
3 large sheets fresh lasagne
115g/4oz Parmesan cheese, grated
1. Heat a large pan with the oil and gently fry the onion and garlic for 5 mins. Add the sausages and peppers and fry until browned, then add the passata and stock, bring to the boil and simmer for about 10 mins. Stir in the herbs and sugar.
2. Meanwhile, put the lasagne sheets in a bowl and pour over boiling water. Leave to stand for 5 mins, then drain.
3. In a heatproof dish, layer the lasagne sheets with the tomato and sausage sauce and top with the Parmesan. Place under a preheated grill for 10 mins to brown the top.
Top tip: We've pre-cooked the lasagne sheets to save time. If you've got more time to spare, you won't need to do this. Just layer up the dish, as in step 3, and bake in the oven at 180°C/350F/gas 4 for 25-30 mins instead of grilling.
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