Five-veg lasagne

Five-veg lasagne. Chopped, Cut into small chunks, Chopped.

Good Food team

15 + 65 min · 4

Ingredients

• 150 g Chopped
• 150 g Cut into small chunks
• 500 g Chopped
• 700 g You can use passata or tomato sauce with onions and garlic
• 250 g 6 sheets; 3 per layer
• 400 g Fresh spinach, washed
• 250 g Ricotta cheese
• 25 g or vegetarian alternative
• 40 g Olive oil
• 25 g Pine nuts

Preparation

1. Prepare the raw vegetables first. Cut the peppers into quarters and remove the seeds. Roast skin-side up at 220°C for 20–25 minutes until tender; cool slightly, peel and chop. Meanwhile, wilt the washed spinach in a covered pan for 3–5 minutes, then drain, squeeze and chop. These preparations replace the roasted peppers and thawed spinach used in the source recipe.
2. Heat oven to 180°C/fan 160°C/gas 4.
3. Heat 20 g olive oil in a large pan and cook the aubergine for 5–8 minutes until tender. Transfer to a bowl. Cook the mushrooms in the remaining 20 g oil for 4–5 minutes, then mix with the aubergine and prepared roasted peppers.
4. Spread half the vegetables and half the tomato sauce in a 20 × 30 cm baking dish. Cover with 3 fresh lasagne sheets, trimming them to fit without thick overlaps. Use the sheets directly, without pre-boiling, unless the packet says otherwise.
5. Add the remaining vegetables and tomato sauce, then cover with the remaining 3 fresh sheets. Mix the prepared, well-drained spinach with the ricotta and half the Parmesan.
6. Spread the spinach and ricotta mixture evenly over the top layer, covering the pasta right to the edges. Sprinkle with the remaining Parmesan and the pine nuts.
7. Cover with foil and bake at 180°C, or 160°C fan, for 20 minutes. Uncover and bake for another 10 minutes, until golden and bubbling. Check that the fresh pasta is tender throughout and follow the packet if it needs longer. Rest for 5 minutes, then divide into 4 portions. A side salad is optional and not included in the ingredient quantities.