Vegetarian Lasagne

This week is National Vegetarian Week and it's all about sharing and enjoying delicious veggie food whether you're veggie or not.

In honour of that we have a tasty vegetarian lasagne recipe for you.

This tasty recipe will get you some of your five a day and is great served with salad. It only takes fifteen minutes to prepare and it won't create piles of dishes either!

You will need:

1 aubergine

150g mushrooms

4 roasted red peppers

700g purée with onions and garlic

8-10 lasagne sheets

400g frozen spinach, defrosted

250g tub ricotta

25g grated parmesan alternative

25g pine nuts

4 tablespoon olive oil

A teaspoon of sugar

Oven proof dish

Chopping board and knife

Large frying pan

Separate bowl

How it's done:

• Heat oven to 180C/fan 160C/gas 4.
• Chop aubergine, mushrooms, peppers into small chunks
• Heat half the olive oil in a large, non-stick frying pan.
• Fry the aubergine for 5 minutes until softened, then tip into a bowl with peppers.
• Fry the mushrooms in the remaining oil for a few minutes until golden, then mix with the aubergine and peppers.
• Spoon half of the veg into a 20 x 30cm baking dish.
• Stir sugar into tomato purée until dissolved. Spoon over half the tomato purée, then arrange a layer of lasagne sheets on top.
• Spread the rest of the veg over the pasta, cover with tomato purée and another layer of lasagne sheets.
• Drain any excess liquid from the spinach and mix together with the ricotta and half the parmesan and spread over the top of the pasta
• Sprinkle the remaining parmesan and pine nuts over the top.
• Cover with foil, bake for 20 minutes, uncover, then bake for another 10 minutes until golden and crispy.

Serve with a fresh green salad and garlic bread

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