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Cookstrap

Easiest Vegetable Lasagne Ever!

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Prep:  25 min
Cook:  70 min

Ingredients

For The Vegetables
2 tbsp

olive oil, divided

450g/16oz

courgettes, (zucchini) cut into bite size pieces

2

red peppers, (bell peppers) cut into bite size pieces

500g/1.1 lb

chestnut mushrooms, (cremini mushrooms) cut into bite size pieces

salt, to taste

ground black pepper, to taste

1 tsp

chilli flakes, (optional) divided

For The Sauce
2 tbsp

olive oil

4 cloves

garlic, finely chopped

2 tsp

Italian seasoning

1 tsp

chilli flakes, (optional) or to taste

2 x 400g cans

peeled plum tomatoes, (28oz total weight) pureed

1 1/2 tsp

salt, or to taste

1 tsp

ground black pepper, or to taste

1 tsp

sugar

45g/1.5oz

crème fraiche

1/2 cup

vegetable stock, (180ml)

For The Lasagne
9-10

dried lasagne sheets

250g/8oz

mozzarella, (pizza mozzarella/low moisture mozzarella) grated

Method

  • 1. To make the the vegetables: heat 1 tbsp of oil in a wok or pan over a medium high heat. Add the courgettes and peppers and cook for 5-6 minutes or until the courgettes become lightly golden brown, season with salt, pepper and half of the chilli flakes (if using). Remove from the pan and set aside.
  • 2. Return the wok/pan to the heat, and add the remaining 1 tbsp of oil. Add the mushrooms and cook for 5-6 minutes or until most of the liquid from the mushrooms has evaporated. Season with salt, pepper and the rest of the chilli flakes (if using). Remove from the pan and set aside.
  • 3. To make the tomato sauce: heat the oil in a pan over a medium low heat, add the garlic and sauté for 1-2 minutes or until fragrant. Add the Italian seasoning, chilli flakes and pureed tomatoes. Cook for 20-25 minutes or until the oil floats to the surface of the sauce and the sauce has thickened, stir regularly. Add the salt, pepper, and sugar, cook for another 30 seconds then remove from the heat. Stir in the crème fraiche, vegetable stock and vegetables.
  • 4. Preheat oven to 180°C/350°F.
  • 5. To assemble the lasagne: spread 1/4 of vegetable sauce onto the base of a 13 x 9″ (35x23cm) baking dish then top with a single layer of lasagne sheets. Repeat with another 1/4 of vegetable sauce followed by another layer of lasagne sheets. Repeat again with 1/4 of vegetable sauce followed by a final layer of lasagne sheets. Top with the remaining vegetable sauce then sprinkle with grated mozzarella.
  • 6. Cover with foil and cook in the oven for 45 minutes, remove the foil for the Last 15 minutes for a nice golden topping. Let the lasagne rest for at least 30 minutes before serving.

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Ingredients
Cookstrap's Kitchen

olive oil

Oils

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Ingredients
Cookstrap's Kitchen

courgettes

Fresh Vegetables

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Ingredients
Cookstrap's Kitchen

red peppers

Fresh Vegetables

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Ingredients
Aurelia's Kitchen

chestnut mushrooms

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Ingredients
Cookstrap's Kitchen

salt

Salt

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Ingredients
Cookstrap's Kitchen

ground black pepper

Pepper

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Ingredients
Cookstrap's Kitchen

chilli flakes

Ground Spices

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Cookstrap's Kitchen

garlic

Fresh Vegetables

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Cookstrap's Kitchen

Italian seasoning

Spice Blends & Seasonings

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Ingredients
Cookstrap's Kitchen

peeled plum tomatoes

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Cookstrap's Kitchen

sugar

Sugars

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Ingredients
Amelia's Kitchen

crème fraiche

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Ingredients
Cookstrap's Kitchen

vegetable stock

Stocks, Broths & Bouillon

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Ingredients
Cookstrap's Kitchen

dried lasagne sheets

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Ingredients
Cookstrap's Kitchen

mozzarella

Cheese

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