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Vegetable lasagne
Fruit and vegetables
2 yellow or red
peppers
, seeds removed, cut into roughly 2cm/¾in chunks
1
courgette
, about 300g/10½oz, quartered lengthways and cut into roughly 2cm/¾in chunks
1 large
sweet potato
, peeled and cut into roughly 2cm/¾in chunks
1 large
onion
, finely chopped
2
garlic
cloves, crushed
100g/3½oz young
spinach
leaves (optional)
Tins, packets and jars
½ tsp
dried chilli
flakes
2 x 400g tins
chopped tomatoes
9–10 dried
lasagne sheets
75g/2½oz
plain flour
Cooking ingredients
3 tbsp extra virgin
olive oil
2 tsp Italian seasoning or dried
oregano
1
vegetable stock
cube
salt and freshly ground
black pepper
Dairy, eggs and chilled
75g/2½oz
butter
, cubed
750ml/1¼ pint
milk
, semi-skimmed or full-fat
125g/4½oz mature
cheddar
, coarsely grated
75g/2½oz grated
mozzarella
, or extra cheddar
Other
200ml/7fl oz cold water
Back to recipe
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