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Roasted pepper lasagne recipe
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25 ratings
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
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
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
2100kj
501kcal
25%
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Fat
24g
34%
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Saturates
11g
55%
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Sugars
9g
10%
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Salt
2.2g
37%
of the reference intake
Carbohydrate 55g
Protein 13g
Fibre 11g
Method
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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.
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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.
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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.
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.
See more Vegan recipes