Roast Veg Lasagne
Recipe developed for Good4U by Carolanne Rushe of Sweet Beat Cafe, Sligo.
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Roast Veg Lasagne
Recipe developed for Good4U by Carolanne Rushe of Sweet Beat Cafe, Sligo.
|
| Servings | Prep Time |
| 2People | 10Minutes |
| Cook Time |
| 30Minutes |
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|
Ingredients
- Good4U Lentil Sprout Mix
- 1large OnionsChopped
- 3cloves of GarlicChopped
- 1handful of Basil LeavesChopped
- 2 Sweet PotatoesChopped
- 2 Red PeppersChopped
- 2 CourgettesChopped
- 400gtin TomatoesChopped
- 400gtin Cannellini Beans
- 1tsp Oregano
- 1tsp Garlic Powder
- 1packet of Lasagne Sheets
- Maple Syrup
- Olive Oil
- Sea Salt
- Ground Black Pepper
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