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Includes
recipe image Winter Vegetable Lasagne
  • main
  • medium
  • vegetables
  • italian
  • dinner
  • casserole
  • vegetarian

Winter Vegetable Lasagne

Easy Vegetable Lasagne | Healthy Main Course Recipes - Flora ProActiv

Few meals are as comforting on a cold winter’s evening than a lasagne. This vegetable lasagne recipe retains that warm filling meal and makes it a delicious healthy dish.

Easy Vegetable Lasagne | Healthy Main Course Recipes - Flora ProActiv

Few meals are as comforting on a cold winter’s evening than a lasagne. This vegetable lasagne recipe retains that warm filling meal and makes it a delicious healthy dish.

  • Prep time35 minutes
  • Ready In1 hour 10 minutes
  • Servings4 portions
  • DifficultyMedium

Ingredients

  • 2 tbsp olive oil
  • 1 red onion peeled cut into wedges
  • 2 parsnips peeled
  • 1 courgette
  • 2 carrots peeled
  • 1 red pepper finely diced
  • 400 g canned chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tsp chilli powder
  • 1 tsp oregano or thyme
  • 6 sheets lasagne sheets
  • 25 g Flora ProActiv buttery spread
  • 25 g plain flour
  • 350 ml skimmed milk
  • 55 g cheddar cheese grated
  • 1/2 tsp English mustard
  • 4 slices toasted granary bread
  • 40 g Flora ProActiv buttery spread
  • 1 clove garlic crushed
  • 1 tbsp chopped parsley

Instructions

  1. Cut the parsnips, sweet potato, carrot and courgette into chunks and place in a roasting tin. Add the onions and pepper, drizzle with oil and roast in a preheated oven at 190˚C/180˚C Fan/Gas mark 5 for 25 to 30 minutes or until cooked
  2. When cooked, mix with the tomatoes, tomato purée, chilli powder and herbs
  3. Meanwhile prepare the sauce by placing the Flora ProActiv Buttery spread and flour into a saucepan. Add the skimmed milk gradually, constantly stirring over a moderate heat. Bring to the boil
  4. Cook for 2 to 3 minutes until smooth and thickened. Add half the cheese and the mustard
  5. Assemble the lasagne by placing half the vegetables in an ovenproof dish, cover with three sheets of lasagne and top with half the sauce. Repeat layers ending with cheese sauce
  6. Sprinkle with remaining cheese and return to oven for 35 to 40 minutes until golden brown
  7. Toast the bread and mix the garlic, Flora ProActiv Buttery spread and chopped parsley. Spread the mix onto the toasted granary bread