Roast Veg Lasagne
Roast Veg Lasagne
Recipe developed for Good4U by Carolanne Rushe of Sweet Beat Cafe, Sligo.
Servings: People
Prep Time:10 Minutes
Cook Time30 Minutes
  1. Heat 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 syrup
  2. Pour in the tinned tomatoes and cook for 15 minutes then add in chopped basil
  3. Blitz with an immersion blender to create a smooth tomato sauce. Place on a low heat and simmer for 10 minutes
  4. Toss 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 soft
  5. Drain the canellini beans and blitz in a food processor with the garlic powder, salt, pepper and a drizzle of extra virgin olive oil
  6. Once the veg is ready, begin to layer the lasagne
  7. Start 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 complete
  8. Serve with a handful of Good4U Lentil Sprout Mix on the side
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