Roast Veg Lasagne Recipe developed for Good4U by Carolanne Rushe of Sweet Beat Cafe, Sligo. Servings: People Prep Time:10 Minutes Cook Time30 Minutes IngredientsGood4U Lentil Sprout Mix1largeOnionsChopped3cloves ofGarlicChopped1handful ofBasil LeavesChopped2Sweet PotatoesChopped2Red PeppersChopped2CourgettesChopped400gtinTomatoesChopped400gtinCannellini Beans1tspOregano1tspGarlic Powder1packet ofLasagne SheetsMaple SyrupOlive OilSea SaltGround Black Pepper InstructionsHeat olive oil in a pan and add in the onions and garlic. Cook for 10 minutes until soft then add in the oregano, salt, pepper and maple syrupPour in the tinned tomatoes and cook for 15 minutes then add in chopped basilBlitz with an immersion blender to create a smooth tomato sauce. Place on a low heat and simmer for 10 minutesToss all of the chopped veg in a bowl with salt, pepper, paprika and a drizzle of olive oil. Roast all the veg for 20 minutes until softDrain the canellini beans and blitz in a food processor with the garlic powder, salt, pepper and a drizzle of extra virgin olive oilOnce the veg is ready, begin to layer the lasagneStart with a the tomato sauce, cover with lasagne sheets, then white sauce, next the roast veg, add some fresh spinach, back to tomato sauce and continue until all layers are completeServe with a handful of Good4U Lentil Sprout Mix on the side Print Recipe Share this recipe..