Fiery Vegetarian Lasagne, made with Ballymaloe Italian Tomato Pasta Sauce
This delicious lasagne is packed full of veggies: aubergine, courgette, onion, roast peppers & spinach - not to mention the tomatoes packed into
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Cooking tools:
- Pastry brush
- Parchment paper
- Baking sheet
- Saucepan
- Oven
- Stove
- Whisk
- Baking dish
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Wooden spoon
- Spatula
- Colander
- Kitchen shears
- Grater
- Kitchen timer
- Plate
Ingredients
- 12-16 sheets of lasagne
- Ballymaloe Italian Pasta Sauce (400g)
- 2 large onions (chopped)
- 3 medium aubergines (sliced)
- 3 medium courgettes (sliced)
- 1 jar (250g) roast red peppers (drained)
- 500g spinach (destalked, cooked & drained)
- 6-8 tbsp olive oil
- 3 garlic cloves (crushed)
- Ballymaloe Fiery Relish
- Handful of basil leaves
- Sea salt & freshly-cracked black pepper
- Sugar
- 500ml milk
- 50g plain flour
- 50g butter
- 100g mature Cheddar
- 1 tsp Dijon mustard
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