1–2 tbsp olive oil
2 large courgettes, thickly sliced
1 red onion, thickly sliced
Pack of 2 Waitrose Sweet Peppers, deseeded and sliced
25g pack fresh basil
250g pack Waitrose Chestnut Mushrooms, halved
395g can Waitrose Cherry Tomatoes
1 tbsp Cooks’ Ingredients Sundried Tomato Paste
300g pack Waitrose Fresh Lasagne
350g tub Waitrose Four Cheese Sauce, warmed
100g Waitrose Grated Mozzarella
1 Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large frying pan and cook the courgettes, red onion, peppers and most of the basil leaves for 10 minutes until softened and lightly browned, adding the mushrooms for the last 2 minutes.
2 Stir the cherry tomatoes and sundried tomato paste into the pan and heat gently. Season.
3 Spoon one third of the vegetable mixture into the base of a heatproof baking dish (20x30cm is about the right size). Cover with a layer of pasta, followed by a little cheese sauce and a sprinkling of mozzarella. Repeat the layers finishing with a layer of lasagne covered with a good layer of cheese sauce and a sprinkling of mozzarella.
4 Place the lasagne dish on a baking sheet and cook for 40–45 minutes, covering with foil after 20 minutes once the top is crusty and golden brown. Grind over some black pepper, scatter with a few basil leaves and serve with a crisp green salad.
Nutrition: 572kcals/25.8g protein/57.2g carbohydrate/13.9g sugars26.7g fat/12g saturated fat/5.7g fibre/1.3g salt per serving
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