Creamy spinach & roasted vegetable lasagne Recipe

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  • Vegetarian

serves:

6

Cost:

not

Cooking:

1 hr

Nutrition per portion

RDA
Calories 220 kCal 11%
Fat 7g 10%
  -  Saturates Arrayg 0%
Salt 7gg 117%

Layers of filling Mediterranean vegetables complemented by a rich, smooth sauce

Ingredients

  • 1 each of red and yellow peppers, deseeded and sliced
  • 10 cherry tomatoes, halved
  • 2 courgettes, cut into ribbons with a potato peeler
  • 1tbsp olive oil
  • 300g frozen spinach
  • 250g low fat fromage frais
  • 250g Quark
  • 500g ready-made tomato sauce
  • 250g pack dried lasagne sheets

Method

  • Preheat oven to Mark 4, 180°C, 350°F. Place the peppers, tomatoes and courgettes on to a baking sheet. Drizzle with the olive oil and roast for 20 mins.

  • Cook the spinach and drain. Mix with the fromage frais and Quark, and season.

  • Heat the tomato sauce and pour 3tbsp of the sauce into a 2-litre ovenproof dish. Cover with lasagne sheets, top with half the roasted vegetables and one-third of the remaining sauce. Repeat with another layer of pasta, vegetables and sauce. Add a layer of pasta and the spinach mixture. Finally, add a layer of pasta and the remaining tomato sauce. Bake for 30 mins and serve with a crisp salad.

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