Name: Aubergine, courgette and pepper lasagne recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: Serves: 6
Cuisine: Italian
Ingredients: 2 red onions, peeled and cut into thin wedges; 1 medium aubergine, cut in cubes; 2 courgettes, halved lengthways and sliced about 1cm thick; 3 mixed peppers, deseeded and roughly chopped; 2tbsp olive oil; 2x400g tin chopped tomatoes; 250ml dry white wine; 2tsp dried oregano; 1tsp sugar; 100g sun-blush tomatoes, roughly chopped; 250g pack Merchant Gourmet ready to eat Beluga Lentils; small bunch basil, chopped; 100ml milk; 2tsp cornflour; 250g tub mascarpone; 100ml single cream; 50g Parmesan, finely grated, optional (not suitable for vegetarians); 300g pack fresh lasagne; 2x250g balls reduced-fat mozzarella, torn

By GoodtoKnow

published 24 December 2013

in Recipes

A rich and indulgent vegetarian lasagne that even non-veggies will love – definitely one to add to your recipe book! This recipe from Essentials is really tasty and rich

Ingredients

2 red onions, peeled and cut into thin wedges
1 medium aubergine, cut in cubes
2 courgettes, halved lengthways and sliced about 1cm thick
3 mixed peppers, deseeded and roughly chopped
2tbsp olive oil
2x400g tin chopped tomatoes
250ml dry white wine
2tsp dried oregano
1tsp sugar
100g sun-blush tomatoes, roughly chopped
250g pack Merchant Gourmet ready to eat Beluga Lentils
small bunch basil, chopped
100ml milk
2tsp cornflour
250g tub mascarpone
100ml single cream
50g Parmesan, finely grated, optional (not suitable for vegetarians)
300g pack fresh lasagne
2x250g balls reduced-fat mozzarella, torn

WEIGHT CONVERTER

I want to convert...

grams

cups

Method

Heat oven to Mark 7/220°C. Drizzle the onions, aubergine, courgettes and peppers with oil, season and roast for 20-25 mins, stirring once, until golden.
Reduce oven to Mark 6/200°C.Simmer chopped tomatoes, wine, oregano, sugar and sun-blush tomatoes for 15 mins, add the lentils, roasted veg and basil. In a bowl, mix the milk and cornflour, then whisk in mascarpone, cream and Parmesan; season well.
Spoon a third of the veg sauce into a 2.5-litre ovenproof dish, top with a layer of lasagne, add a third more veg sauce, half the mascarpone mix, more lasagne, the remaining sauce, lasagne, then remaining mascarpone mix. Scatter over mozzarella, and bake for 35-40 mins.

Top Tip for making Aubergine, courgette and pepper lasagne

Make ahead and reheat – the flavours taste even better after they’ve got to know each other a bit!

Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for parents. At GoodtoKnow, our mission is 'simple': we're trying to make sense of parenthood. On the site, you'll find everything you need for a happy, healthy family life. Our huge archive of content includes more than 18,000 articles and 1,500 how-to videos. These include expert-backed advice features on parenting, dealing with relationship changes after having a baby, self-care for mums and managing your family finances. We also feature tried-and-tested product reviews and buying recommendations for every stage of family life - from prams and Moses baskets to birthday gifts and top toys.