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Vegetarian lasagne

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All-in-one lasagne
Cooking and assembling lasagne can be fiddly. This recipe saves on time, but delivers on taste.
Serves
6
Prep
20 minutes
Cook
40 minutes
Each 409g serving contains (excludes serving suggestion)
KCal
357
Carbs
45.1g
Fibre
10.0g
Protein
14.5g
Fat
11.0g
Saturates
5.6g
Sugars
15.4g
Salt
0.34g
Fruit/Veg Portion
3
Ingredients

Ingredients

1tbsp olive oil
2 medium-sized onions, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
2tbsp tomato purée
2tbsp baby capers
3 x 400g tins chopped tomatoes
250g white cabbage
2 handfuls of fresh basil, leaves picked and roughly chopped
75g cooked puy lentils
250g half-fat crème fraiche
250g wholegrain lasagne sheets
50g grated half-fat cheddar cheese
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Method

Recipe tips
  • For lower-carb version of this dish, use sliced aubergines in place of the lasagne sheets.
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