Roasted vegetable and lentil lasagne
- July 2017
- Serves 6-8
- Hands-on time 25 min, oven time 1 hour 45-50 min
We’ve swapped the traditional meat sauce for one with lentils and roasted vegetables in this hearty, flavoursome vegetarian lasagne. This dish is the prefect way to feed a crowd or freeze the extra portions for no-hassle midweek dinners.
Want more vegetarian and meaty lasagne ideas? Check out our 15 best lasagne recipes of all time.
- Vegetarian recipes
- 22.7g (8.8g saturated)
- 37.5g (12g sugars)
Make with any seasonal veg you have to hand. In autumn, squash would be fab.
Layer the lasagne up to 48 hours ahead. Cool, then wrap and chill; bake for 40-45 minutes. To freeze, layer in individual foil containers and freeze, wrapped, for up to 3 months. Or freeze in a baking dish, wrapped. Cook from frozen until golden on top and hot throughout (individual servings will take 40-45 minutes; a large dish will take around 1 hour).
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