Recipes
Roasted vegetable and spinach lasagne
Earthy spinach works well with the Mediterranean veg and rich tomato sauce in this veggie dish – make it up to a day in advance
Earthy spinach works well with the Mediterranean veg and rich tomato sauce in this veggie dish – make it up to a day in advance
(54 votes)
Cook: 1 Hour
Serves: 6
Price: £1.11 per serving
Nutritional Information
Each 336g serving contains
Energy
1364kj
326kcal
1364kj
326kcal
16%
Fat
11.4g
11.4g
Med
16%
16%
Saturates
5.4g
5.4g
Med
27%
27%
Sugars
12.1g
12.1g
High
13%
13%
Salt
1.08g
1.08g
Med
18%
18%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
406kj/97kcal
Typical energy values per 100g:
406kj/97kcal
Ingredients
500g pack Frozen for Freshness Mediterranean Veg Mix
350g Frozen for Freshness Butternut Squash Chunks
340g jar Extra Special Bolognese Sauce
100g baby spinach
1tsp mixed dried herbs
250g Asda Italian Fresh Egg Lasagne Sheets
350g tub Asda Fresh Italian Cheese sauce
25g Asda 30% Less Fat Mature Cheddar, grated
100g cherry tomatoes, halved
Basil leaves, to serve
Mixed leaf salad, to serve
Method
1
Preheat the oven to 200C/180C Fan/ Gas 6. Spread the veg and squash over a baking tray and cook for 30 mins, stirring halfway through.
2
Mix the Bolognese sauce with the roasted veg and stir through the spinach and dried herbs; put a into a rectangular ovenproof dish, about 30cm x 24cm.
3
Cover with a sheet of lasagne. Top with of the cheese sauce. Repeat the layers twice more, then sprinkle the grated cheese on top along with the cherry tomatoes.
4
Cook for 25 mins or until the top is bubbling and golden.
5
Serve with the basil leaves and the salad; season with black pepper.