Roast Veg Lasagne

It has been far too long since I posted a recipe, so to rectify this somewhat I’m starting the new year (I might even be too late to reference new year) with this healthy recipe. Just like everyone else I am focusing on healthy, but tasty, recipes. This lasagne is missing the creaminess of your standard lasagne, and there is no cheese I’m afraid. It does however fill you up, have rich flavours and is good simple food. Enjoy

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What:

  • 2 large courgettes
  • 6 large round tomatoes
  • 4 peppers (yellow and red work best)
  • 3 garlic cloves
  • Calorie controlled spray/olive oil
  • 1 jar of passata
  • 1 tin of chopped tomatoes
  • 4 fresh lasagne sheets
  • 1 tablespoon Quark (cheese does sneak into this recipe, sort of). Philadelphia or a soft cheese can be used instead, or left out altogether
  • Dried herbs (Mixed Italian herbs/basil/oregano/rosemary)
  • Salt & Pepper

How:

  • Chop the courgettes, peppers and tomatoes into large chunks
  • Place in your baking dish, spray with calorie controlled spray/drizzle 1 tablespoon of olive oil over the veg and season with salt & pepper
  • Roast in the oven at 180 for around 40 mins
  • Place the tinned tomatoes and passata in a pot and gently heat, adding your crushed garlic cloves, salt & pepper and herbs
  • Take off the heat and stir in Quark/soft cheese (This step can be left out if you choose not to use a cheese)
  • When the veg are roasted, remove half from the dish and set aside. With the veg that remain in the dish place two lasagne sheets over the top, and pour half of your tomato sauce over the top.
  • Place the remaining veg on top, followed by two lasagne sheets, and the remainder of your tomato sauce
  • Ensure that the top layer of lasagne sheets are totally covered in the tomato sauce, as they will harden as the dish cooks. If there is not enough sauce to cover this, cover the dish with tinfoil
  • Bake in the oven at 180 for around 40 minutes.

 

This is a really simple recipe, very little goes into it and the real work is done in roasting the veg. That’s where all the flavour comes from. This might be more like a ratatouille with the addition of some pasta, and not strictly a lasagne. It is however cheap, tasty and healthy. This is a bit of a loose recipe, if you have more veg to use up or some in the fridge that isn’t listed above, throw it in. It’s hard to find a vegetable that doesn’t taste better after a while in the oven. This can be kept in the fridge for a few days, once it’s properly cooled, or frozen. It’s also the type of dish that tastes better after a day or two when the flavours develop even more.

 

If you make this make sure to show me on instagram with #studentfoodbible

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