Easy Vegetable Lasagne

Name: Easy Vegetable Lasagne
Yield: 4 servings
Cuisine: Mediterranean, Italian
Ingredients: 375 g Frozen mixed root vegetables; 400 g chopped tomatoes; 1 tbsp Finely Chopped Red Chilli pepper; 1 tbsp Dreid thyme; 2 tsp salt; 500 ml Mornay sauce (Becham With Grated Cheddar Or Gruyere); 12 Dried lasagne sheets; 50 g Coarsely Chopped hazelnuts Kernels; 100 g Sugar Snap peas; 3 slices Dark toast Bread; 500 g Fine Shredded Romaine salads; ¼ tsp Rock salt

Super-delicious lasagne made easy with canned tomatoes and frozen vegetables. Easy, fast and still healthy.

https://www.arlafoods.co.uk/recipes/easy-vegetable-lasagne/

Instructions

Step 1

Take approximately 50ml tomato juice from the canned tomatoes and place to one side.

Step 2

Bring the rest of the tomatoes to a boil in a saucepan with the root vegetable mixture. Blend the mixture until it is quite smooth. Add chilli, thyme and salt.

Step 3

Lay the ingredients in a greased ovenproof dish (approximately 6 x 22 x 27 cm) as follows: Approximately 300ml of vegetable sauce, 4 lasagne sheets and 100ml of cheese sauce.

Step 4

Repeat with the rest of the ingredients - finish with chopped nuts and, lastly, 3 cups of cheese sauce. Bake the lasagne in the middle of the oven. Let it cool on the kitchen table for approximately 10 minutes.

Step 5

Meanwhile, put the sugar snap peas into a bowl, pour boiling water over the peas and leave for approximately 1 minute.

Step 6

Drain the water from the peas and cut them into slices. Toast the bread in a toaster.

Step 7

Tear the bread into small croutons. Serve the lettuce leaves and peas in serving bowls, spread tomato juice on the salad and sprinkle with bread croutons and salt. Baking time: 45 minutes at 200 C."

Enjoy!

Ingredients

Frozen mixed root vegetables	375 g
Chopped tomatoes	400 g
Finely Chopped Red Chilli pepper	1 tbsp
Dreid thyme	1 tbsp
Salt	2 tsp
Mornay sauce (Becham With Grated Cheddar Or Gruyere)	500 ml
Dried lasagne sheets	12
Coarsely Chopped hazelnuts Kernels	50 g
Sugar Snap peas	100 g
Dark toast Bread	3 slices
Fine Shredded Romaine salads	500 g
Rock salt	¼ tsp