Name: Roast Veg Lasagne
Prep time: 10 min
Cook time: 30 min
Yield: 2 People
Cuisine: Italian
Ingredients: Lentil Sprout Mix; 1 large Onion (Chopped); 3 cloves of Garlic (Chopped); 1 handful of Basil Leaves (Chopped); 2 Sweet Potato (Chopped); 2 Red Pepper (Chopped); 2 Courgette (Chopped); 400g tin Tomato (Chopped); 400g tin Cannellini Beans; 1 tsp Oregano; 1 tsp Garlic Powder; 1 packet of Lasagne Sheets; Maple Syrup; Olive Oil; Sea Salt; Ground Black Pepper

Roast Veg Lasagne

Recipe developed for Good4U by Carolanne Rushe of Sweet Beat Cafe, Sligo.

Servings: People

Prep Time:10 Minutes

Cook Time30 Minutes

Ingredients

Good4U Lentil Sprout Mix

1largeOnionsChopped

3cloves ofGarlicChopped

1handful ofBasil LeavesChopped

2Sweet PotatoesChopped

2Red PeppersChopped

2CourgettesChopped

400gtinTomatoesChopped

400gtinCannellini Beans

1tspOregano

1tspGarlic Powder

1packet ofLasagne Sheets

Instructions

Heat olive oil in a pan and add in the onions and garlic. Cook for 10 minutes until soft then add in the oregano, salt, pepper and maple syrup
Pour in the tinned tomatoes and cook for 15 minutes then add in chopped basil
Blitz with an immersion blender to create a smooth tomato sauce. Place on a low heat and simmer for 10 minutes
Toss all of the chopped veg in a bowl with salt, pepper, paprika and a drizzle of olive oil. Roast all the veg for 20 minutes until soft
Drain the canellini beans and blitz in a food processor with the garlic powder, salt, pepper and a drizzle of extra virgin olive oil
Once the veg is ready, begin to layer the lasagne
Start with a the tomato sauce, cover with lasagne sheets, then white sauce, next the roast veg, add some fresh spinach, back to tomato sauce and continue until all layers are complete
Serve with a handful of Good4U Lentil Sprout Mix on the side