Name: Vegetarian lasagne
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 6
Ingredients: 1tbsp olive oil; 2 medium-sized onions, peeled and finely chopped; 3 garlic cloves, peeled and finely chopped; 2tbsp tomato purée; 3 x 400g tins chopped tomatoes; 250g white cabbage; 2 handfuls dried basil, leaves picked and roughly chopped; 75g canned green lentils in water; 250g half-fat crème fraiche; 250g wholegrain lasagne sheets; 50g grated half-fat cheddar cheese

Cooking and assembling lasagne can be fiddly. This recipe saves on time, but delivers on taste. We've also made it budget-friendly.

Serves

Prep

20 minutes

Cook

40 minutes

Nutrition information

Each 408g serving contains (excludes serving suggestion)

KCal: 358
Carbs: 45.5g
Fibre: 9.7g
Protein: 14.3g
Fat: 11.0g
(Low)
Saturates: 5.5g
(Low)
Sugars: 15.5g
(Low)
Salt: 0.23g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

1tbsp olive oil
2 medium-sized onions, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
2tbsp tomato purée
3 x 400g tins chopped tomatoes
250g white cabbage
2 handfuls dried basil, leaves picked and roughly chopped
75g canned green lentils in water
250g half-fat crème fraiche
250g wholegrain lasagne sheets
50g grated half-fat cheddar cheese

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Method

Step 1

Preheat the oven to 200°C/400°F/gas 6. To make the tomato sauce, heat the oil in a large saucepan and sauté the onions, garlic and tomato purée over a medium heat, stirring, for a couple of minutes.

Step 2

Add the tomatoes, rinsing out the tins with a little extra water to stir through the sauce. Simmer for 20 minutes.

Step 3

Discard the thick stem from the cabbage and roughly chop the leaves. Add to the sauce along with the basil and simmer for 5 minutes, then fold in the lentils and crème fraiche, and take off the heat.

Step 4

Scoop a thin layer of the tomato sauce into the bottom of a 20cm x 30cm baking tray.

Step 5

Add a layer of lasagne sheets, then a layer of tomato sauce and a sprinkling of grated cheese. Continue with lasagne sheets and repeat the layers until you run out of sheets and sauce. There should be a final layer of sauce with cheese on top.