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Roasted pepper lasagne recipe

Roasted pepper lasagne recipe

24 ratings

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
  • Vegan
  • Vegetarian
  • Dairy-free

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

  • Energy

    2100kj
    501kcal     25%

  • Fat

    24g 34%

  • Saturates

    11g 55%

  • Sugars

    9g 10%

  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 55g Protein 13g Fibre 11g

Method

Derek Sarno

  1. 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.

  2. 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.

  3. 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

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