Roasted Vegetable Lasagne
What you’ll need
Ingredients
- 2 Red peppers, deseeded and cut into 2cm chunks
- 1 Large sweet potato, peeled and cut into 2 cm chunks (approx. 300g)
- 1 Large aubergine, cut into 2 cm slices
- 2 Large red onions, thickly sliced
- Salt and freshly ground black pepper
- 4 Tbsp Vegetable oil
- 300g Mushroom, thickly sliced
- 3 Tbsp Lee Kum Kee (Professional) Gluten Free Oyster Sauce
- 1 Carton passatta with basil 500g
- 8 Fresh lasagna sheets
Sauce Mix
- 400g Frozen chopped spinach, defrosted
- 1 Egg, beaten
- 1 Tbsp Lee Kum Kee (Professional) Gluten Free Oyster Sauce
- 250g Tub ricotta cheese
- 25g Parmesan cheese, grated
- Freshly ground black pepper
Made with
Lee Kum Kee products
How to make it
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Heat the oven to 200C/180C fan/gas 6. Put the prepared vegetables on a large baking tray, drizzle over 2 Tbsp oil and toss together, season with salt and pepper. Roast for 30 minutes.
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Meanwhile, heat the rest of the oil in a frying pan, add the mushrooms and stir fry for 3-4 minutes until tender. Add Oyster Sauce and cook a further minute.
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When the vegetables come out of the oven, add mushrooms, toss together then spoon half into a 20x30cm baking dish. Spoon over half of the passatta and arrange a layer of lasagne sheets on top. Repeat the layers.
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Squeeze out as much water from the spinach as possible, put into a bowl and add the egg, Oyster Sauce, ricotta and parmesan, and season with black pepper, mix together then spoon evenly on top of the lasagne.
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Return the dish to the oven and bake at 190C/170C fan/gas 5 for 30 minutes until golden, cover with foil if it browns too quickly.