Roasted pepper lasagne recipe
Created by The Tesco Recipes team
Comfort food gets a vegan twist with this roasted red pepper lasagne. 'The no-cook sauce makes this lasagne super-simple to prepare', says Derek Sarno, Tesco's director of plant-based innovation. Packed full of flavour, this is going to be a mainstay in your dinnertime rotation.
See method- Serves 6
- 1 hr 5 mins plus resting
- 501 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 1 small red onion, roughly chopped
- 1 large carrot, scrubbed, trimmed and roughly chopped
- 2 garlic cloves, crushed
- 480g jar roasted peppers, drained and roughly chopped
- 500g pack passata
- 1 tbsp olive oil
- 2 x 390g tins green lentils, drained and rinsed
- 340g jar green olives, drained and sliced
- 250g dried lasagne sheets
- 200ml Oatly creamy oat spread
- 200g Free From coconut oil alternative to grated mozzarella
- 15g fresh basil leaves
Each serving contains
- Energy
- 2100kJ 501.0kcal
- Fat
- 24g
- Saturates
- 11g
- Salt
- 2.2g
- Sugars
- 9g
of the Reference intake
Carbohydrate 55.0gProtein 13.0gFibre 11.0g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Blitz the red onion and carrot in a food processor until finely chopped, then add the garlic and peppers and blend again to a rough paste. Add the passata, 100ml water and the oil; blend again to combine, then season. Transfer to a large bowl and stir in the lentils and olives.
- Cover the bottom of a 25 x 30cm baking dish with about a quarter of the sauce, then cover with a layer of pasta (a third of the pasta). Cover the pasta with another quarter of the sauce, a quarter of the oat spread, a quarter of the cheese-alternative and another layer of pasta. Repeat with another layer. Finish with the remaining sauce, oat spread and cheese-alternative.
- Bake in the centre of the oven for 40 mins until the pasta is tender to the point of a knife. Rest for 10 mins, then scatter over the basil leaves to serve.
- Cook's tip: For a lighter version, leave out the grated cheese-alternative.
- See more Vegan recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
