Roasted Vegetable Lasagne

So, here's my first recipe on this blog. Me and G eat this meal quite regularly as it's fairly quick, healthy and cheap to make. It's also incredibly tasty and feels rather virtuous, thanks to the variety of vegetables in it.


Roasted Vegetable Lasagne

Prep time: 20 minutes, if chopping your own vegetables  | Cooking Time: 45 minutes

Ingredients - serves 4:
1 bag of Sainsbury's Chargrilled Mediterranean Vegetables (or 500g of mixed chopped pre-roasted vegetables)
2 tins of chopped tomatoes
2 finely chopped cloves of garlic
2 roughly diced onions
A small tub of reduced fat creme fraiche
50g grated mature cheddar cheese or parmesan
1 tsp of sugar
10ml of balsamic vinegar
A box of dried lasagne sheets, I use these ones due to their high fibre content


Method:
Begin by heating a large saucepan over a medium heat. Add a slug of vegetable or olive oil and add in the diced onions.

Once these begin to soften and become translucent, add the roasted vegetables.

Cook for a further 5-10 minutes until these have also softened further and the onion has started to brown a little on the edges.

Add the finely chopped garlic and cook for a further 2-3 minutes, ensuring that the garlic does not burn.

Add the two tins of chopped tomatoes and stir well, add a tsp of sugar and 10ml of balsamic vinegar. Season to taste. Leave to simmer for 30-60 minutes (the longer the better!) but remember to stir regularly as it may stick.

Once the sauce has reduced and the vegetables appear to have softened further, take the pan off the heat.

In your lasagne dish, add a tiny amount of the tomato and roasted vegetable sauce to prevent the bottom sheet of dried lasagne from sticking.

Then add a layer of the dried pasta sheets (feel free to break the pasta sheets to fit your lasagne dish). Then top this with a layer of the tomato sauce, followed by another layer of pasta and a thin layer of creme fraiche. Repeat this process until you have used up the tomato sauce and the creme fraiche - finishing on a pasta sheet layer and then a layer of creme fraiche.

Top this with the grated cheese and bake in the oven for 45-50 minutes (cover with foil if it the top begins to catch).

Once the lasagne appears cooked through and golden brown on top, remove the dish from the oven and set aside to rest for 10-15 minutes. Lasagne always tastes better warm than just out of the oven to me.

Enjoy.