Easy Vegetable Lasagne

Easy Vegetable Lasagne

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


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."


Frozen mixed root vegetables
375 g
Chopped tomatoes
400 g
Finely Chopped Red Chilli pepper
1 tbsp
Dreid thyme
1 tbsp
2 tsp
Mornay sauce (Becham With Grated Cheddar Or Gruyere)
500 ml
Dried lasagne sheets
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