recipes
Leggo's Vegetarian Lasagne
This delicious lasagne can be made using any vegetables in season.
serves 4
5 min prep
if you liked this recipe, try...
ingredients
| 1 cup frozen Birds Eye Chopped Onions 2 x 140g tubs Leggo's Tomato Paste - No Added Salt 2 cups water 2 tablespoons chopped fresh parsley 1 teaspoon dried basil 3 cups assorted chopped vegetables - broccoli, carrot, zucchini and green beans 1½ cups grated reduced fat Mozzarella cheese 250g packet instant lasagne sheets |
featured products
instructions
step 1
Place frozen Birds Eye Chopped Onions, Leggo's Tomato Paste - No Added Salt, water, parsley, basil and vegetables into a saucepan. Cover and simmer for 10-15 minutes, stirring occasionally.
step 2
Spoon 2 tablespoons of the liquid over the base of a greased 23cm square ovenproof dish. Arrange a layer of lasagne sheets on the top. Spoon over half the vegetables and a little of the sauce. Sprinkle with a third of the cheese.
step 3
Repeat the layers once, reserving some of the sauce to spoon over the top. Sprinkle with remaining cheese. Cover and bake in a preheated oven at 180°C for 30-35 minutes, removing cover during the last 10 minutes of cooking time.
recipe tip
For an extra cheesy taste, spread 1 cup of smooth ricotta between each layer of pasta before the vegetable sauce.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1760kJ (421Cal) | 416kJ (100Cal) |
| Protein | 26.0g | 6.1g |
| Fat - Total | 9.1g | 2.1g |
| - Saturated | 5.3g | 1.3g |
| Carbohydrate | 54.1g | 12.8g |
| - Sugars | 10.9g | 2.6g |
| Dietary Fibre | 8.4g | 2.0g |
| Sodium | 326mg | 77mg |
| Potassium | 995mg | 235mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Leggo's Vegetarian Lasagne
Leggo's Vegetarian Lasagne
This delicious lasagne can be made using any vegetables in season.
ingredients
1 cup frozen Birds Eye Chopped Onions
2 x 140g tubs Leggo's Tomato Paste - No Added Salt
2 cups water
2 tablespoons chopped fresh parsley
1 teaspoon dried basil
3 cups assorted chopped vegetables - broccoli, carrot, zucchini and green beans
1½ cups grated reduced fat Mozzarella cheese
250g packet instant lasagne sheets
instructions
step 1
Place frozen Birds Eye Chopped Onions, Leggo's Tomato Paste - No Added Salt, water, parsley, basil and vegetables into a saucepan. Cover and simmer for 10-15 minutes, stirring occasionally.
step 2
Spoon 2 tablespoons of the liquid over the base of a greased 23cm square ovenproof dish. Arrange a layer of lasagne sheets on the top. Spoon over half the vegetables and a little of the sauce. Sprinkle with a third of the cheese.
step 3
Repeat the layers once, reserving some of the sauce to spoon over the top. Sprinkle with remaining cheese. Cover and bake in a preheated oven at 180°C for 30-35 minutes, removing cover during the last 10 minutes of cooking time.
serves 4 5 min prep recipe tip
For an extra cheesy taste, spread 1 cup of smooth ricotta between each layer of pasta before the vegetable sauce.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au