Sunday, 16 December 2012

Vegetable Lasagne Befit Iron Man

....Here is a recipe for a lasagne that is full or iron and other good things! Cheap to make, and with the right amount of seasoning - delicious!

Vegetable Lasagne Befit Iron Man
(Serves 4, 330 calories each)

2 tbsp olive oil
1 aubergine, small chunks
125 g mushrooms, chopped
2 roasted red peppers, chopped
2 garlic cloves, finely chopped
400-450 ml passata
6 lasagne sheets
200 g frozen spinach, defrosted
125 g ricotta
20 g parmesan, grated
1 tsp each of salt and pepper
Optionally a handful pine nuts for topping (I used sunflower seeds....)

-Pre-heat the oven, 180°C, if you don't have roasted peppers, pop them on a baking tray at this stage, and they will be ready in time for when you have finished frying the mushrooms.

- Heat up some oil in a frying pan, and chuck in the aubergine and garlic. Fry for about five minutes, before tipping into a bowl. Use the same frying pan to fry the mushrooms. Pour the mushrooms in with the aubergine, and add the chopped pepper and seasoning as well.

- Spoon half of the vegetables into a medium sized oven-proof baking dish, pour over half the passata, and cover with about 3 lasagne sheets. Add the rest of the vegetables on top, pour over the remaining passata, and then place the rest of the lasagne sheets over to cover.

- Drain the spinach and mix it with the ricotta and parmesan together in a bowl, and spread evenly over the top of the dish, sprinkle with pine nuts if you like, for an extra crunch!

- Cover the lasagne with foil, preventing it from burning, and place in the middle of the oven for about 20 minutes. Remove the foil and finish baking it for another 10 minutes.

Serve with bread, or a salad - or both!

Original source:

- Jules

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