Mains
Italian
ItalianVegetable Lasagne
Layered pasta with vegetables and a creamy topping. Tiers build from a frozen-veg jar-sauce bake to a roasted-vegetable lasagne with a proper béchamel and aged Parmesan.
Vegetarian
Nut-free
Budget version
Frozen mixed vegetables, a jar of tomato sauce and ready cheese sauce.
Per serving£1.38
Total cost£5.50
Time55 min
Ingredients for 4
- 500 g frozen mixed vegetables
- 500 g jar tomato pasta sauce
- 9 dried lasagne sheets
- 500 g ready-made cheese sauce
- 80 g grated cheddar
- 1 tsp dried mixed herbs
- salt and pepper , to taste
Method
- Heat the frozen vegetables with the tomato sauce and dried herbs for 8 minutes.
- Spoon a layer of the vegetable mix into a baking dish, then a layer of lasagne sheets.
- Repeat the layers, finishing with lasagne sheets topped with the cheese sauce.
- Scatter over the grated cheddar.
- Bake at 190C for 35 to 40 minutes until golden and bubbling.
Equipment
- baking dish
- saucepan
The three ways, side by side
Budget
Frozen mixed vegetables, a jar of tomato sauce and ready cheese sauce.
Better
Fresh courgette, pepper and spinach in a homemade tomato sauce with a quick béchamel.
Ultimate
Roasted Mediterranean vegetables, slow tomato ragù and a nutmeg béchamel with aged Parmesan and basil.
