Vegetable Lasagne

Prep: 10 minutes

Cooking Time: 35-45 minutes

Serves: 8

Ingredients:
3 Carrots – diced
1 Red Pepper – diced
1 Yellow Pepper – diced
1 Courgette – diced
1 Aubergine – diced
1 Onion – diced
100g Spinach
½ tsp Chilli Flakes
2 Cloves Garlic – crushed
2 x 400g Tins Diced Tomatoes
2 tsp Italian Herbs
Lasagne Sheets
1 Jar of White Lasagne Sauce
45g Cheddar Cheese
100ml Vegetable Stock Cube
3 tbsp. Olive Oil
Salt and Pepper

Method:

1. Preheat the oven to 180 degrees Celsius.
2. Place the Carrots, Peppers, Courgette, and Aubergine onto a large baking tray. Drizzle with 2
   tbsps. of Olive Oil, 1 tsp Italian Herbs and Salt and Pepper. Toss together.
3. Roast for 30 minutes or until softened and lightly browned.
4. Whilst veg is roasting, heat remaining 1 tbsp Olive Oil in a pan, fry Onion for 5 minutes and
   stir regularly.
5. Add Chilli, Garlic, Tomatoes, 1 tsp Italian Seasoning, crumbled Vegetable Stock in water, and
   bring to a gentle simmer. Cook for 10 minutes, stir regularly and set aside.
6. Take vegetables out of the oven and stir into the tomato sauce mixture. Stir in Spinach and
   cook for further 3 minutes.
7. Spoon ½ of vegetable mixture over the base of a large ovenproof lasagne dish. Cover with a
   layer of lasagne sheets. Top with ½ white sauce jar.
8. Repeat step 7 again so there is a second layer.
9. Sprinkle cheese over the top.
10. Bake for 35-40 minutes until golden brown and bubbling.