Tricolour lasagne recipe

10 ratings Rate
  • Serves 4
  • 55 mins
  • 840 calories / serving
  • Freezable
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Pre-heat oven to 200°C/Fan 180°C/Gas Mark 6. Place the peppers, onions, mushrooms and courgette into a large baking tray, and coat in olive oil and season. Roast the vegetables for 25 minutes.

In a bowl mix the passata with 2/3 of the pesto.

Prepare the béchamel sauce by melting the butter in a saucepan, add the plain flour and gently whisk and cook for 2 minutes. Gradually add the milk and then bring to the boil, stirring continuously. Reduce the heat, and let the sauce thicken, and then remove from the heat.

Lightly oil an ovenproof dish and place a layer of lasagne sheets, spoon over half the vegetables then top with a third of the passata and pesto mixture. Add a further layer of lasagne sheets and top with half the béchamel, then scatter the cooked spinach on top. Top again with lasagne sheets and then the remaining vegetables and another third of the passata. Finish with the remaining lasagne sheets, béchamel, and passata. Drizzle the remaining pesto and top with slices of mozzarella, then scatter the Parmigiano Reggiano over the top. Bake in the oven at 200°C/fan 180°C/Gas Mark 6 for 20 minutes.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

  • Ingredients

  • 250g Tesco fresh free range egg lasagne sheets
  • 2 red peppers, de-seeded, diced
  • 2 red onions, coarsely diced
  • 1 courgette, trimmed and cut into chunky slices
  • 200g mushrooms, quartered
  • 300g spinach, cooked
  • 150g green basil pesto
  • 125g mozzarella ball, drained and sliced
  • 50g parmigiano reggiano, grated
  • 500g passata/sieved tomatoes
  • 6tbsp olive oil
  • salt
  • pepper
  • 40g butter
  • 40g plain flour
  • 375ml milk
  • Energy 3495kj 840kcal 42%
  • Fat 52g 74%
  • Saturates 18g 88%
  • Sugars 21g 23%
  • Salt 2.6g 44%

of the reference intake
Carbohydrate 63.9g Protein 28.3g Fibre 9.7g


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