Vegetable Lasagne

Ingredients for Vegetable Lasagne

• 200g lowfat goat cheese

• 40g chopped pitted black olives

• 1 tablespoon chopped fresh thyme

• 1/2 tablespoons dried basil

• 1/2 tablespoons dried oregano

• 2 teaspoons minced garlic

• 950ml prepared pasta sauce

• 450g whole-wheat lasagne

• Freshly ground black pepper

• 2 small courgette, diced

• 2 small summer squash, diced

• 110g bottled roasted red pepper, diced

• 40g grated Parmesan

How to make Vegetable Lasagne

Heat oven to 191°C. Mix goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper. Spread 240ml pasta sauce on the bottom of an 8" x 11" baking dish. Add one layer of lasagne and season with black pepper. Add a layer of courgette, squash, and red pepper. Dollop spoonfuls of goat cheese mixture over vegetables and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.