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

Each 408g serving contains (excludes serving suggestion)

KCal

358

Carbs

45.5g

Fibre

9.7g

Protein

14.3g

Fat

11.0g

Saturates

5.5g

Sugars

15.5g

Salt

0.23g

Fruit/Veg Portion

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.

Step 6

Place in the oven and bake for 30 to 40 minutes, or until the lasagne is golden and the sheets are soft. Serve with a large salad.

Recipe tips

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

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Vegetarian lasagne

Ingredients