Name: Vegetable lasagne
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 200g floury potatoes, such as King Edward or Maris Piper, diced; 2 vegetable stock cubes, crumbled; 1 medium butternut squash, peeled, deseeded and diced; 120g plain quark; 1 egg yolk; Small pack fresh basil, chopped; 1 large carrot, diced; 1 large aubergine, diced; 2 large red peppers, deseeded and diced; 1 cal cooking spray*; 2 celery sticks, diced; 1 large onion, diced; 4 garlic cloves, crushed; 6 tbsp tomato purée; 400g passata; 2 tbsp smoked paprika; 3 tbsp ras el hanout seasoning*; 400g can green lentils, drained and rinsed; 400g can pinto beans, drained and rinsed; 14-16 dried lasagne sheets; *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.

FREE

This recipe will take you 1 hour 30 minutes

Serves 4

200g floury potatoes, such as King Edward or Maris Piper, diced
2 vegetable stock cubes, crumbled
1 medium butternut squash, peeled, deseeded and diced
120g plain quark
1 egg yolk
Small pack fresh basil, chopped
1 large carrot, diced
1 large aubergine, diced
2 large red peppers, deseeded and diced
1 cal cooking spray*
2 celery sticks, diced
1 large onion, diced
4 garlic cloves, crushed
6 tbsp tomato purée
400g passata
2 tbsp smoked paprika
3 tbsp ras el hanout seasoning*
400g can green lentils, drained and rinsed
400g can pinto beans, drained and rinsed
14-16 dried lasagne sheets
*Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.

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