Muddled Up Vegetable Lasagne

Name: Muddled Up Vegetable Lasagne
Ingredients: 1 tbsp olive oil; 1 Chopped white onion; 1 tsp garlic paste; 2 carrots, peeled and diced; 1 green pepper, diced; 1 small aubergine, cubed; 150 g sliced button mushrooms; 1 Tin of chopped tomato; 300 ml vegetable stock; 1 tsp dried mixed Italian herbs; 100 g spinach; 120 g cream cheese; 150 g Dried lasagne sheets; 150 g Grated cheese

This is an easy-peasy one-pot version of the classic family favourite, packed with sneaky goodness and comforting flavours. Get the little ones to help with stirring up this delicious feast!

Ingredients

1 tbsp Olive oil
1 Chopped white onion
1 Tsp garlic paste
2 Carrots, peeled and diced
1 Green pepper, diced
1 Small aubergine, cubed
150 g Sliced button mushrooms
1 Tin of chopped tomato
300 ml Vegetable stock
1 tsp Dried mixed Italian herbs
100 g Spinach
120 g Cream cheese
150 g Dried lasagne sheets
150 g Grated cheese

Instructions

Step 1

Start by heating up your oven to 180°C (fan).

Step 2

Add a drizzle of oil to a large, oven-proof pan and place it on the hob over a medium heat. Once hot, add the onion and cook until it’s softened.

Step 3

Add the garlic paste, diced vegetables, carrot, aubergine, pepper, and mushrooms. Give everything a good mix up and cook for about 10 minutes or until the vegetables have softened.

Step 4

Add the chopped tomatoes to the pan along with the vegetable stock. Season with salt and pepper and add the Italian herb blend. Bring everything to a simmer and let it cook for about 10 minutes.

Step 5

Throw in the spinach and stir it around while it wilts into the sauce.

Step 6

Once the spinach has wilted, add the cream cheese and stir it in so it melts into the sauce.

Step 7

Break up the lasagne sheets into pieces (a good task for the kids) and add them to the pot, making sure they’re all evenly spread out and covered by the sauce.