Quick and easy spicy vegetarian lasagne recipe

1 aubergine, chopped
1 courgette, chopped
2 small carrots, peeled and chopped
1 tin of butter beans, drained and rinsed
1 tin of red kidney beans, drained and rinsed
400g of chopped tomatoes
1 pack of The Co-operative egg lasagne sheets
2 fresh chillies, finely chopped
2 tbsp tomato puree
1 white onion, roughly chopped
200g of the Co-operative Truly Irresistible Taw Valley Mature Cheddar cheese, grated
1 tbsp vegetable oil

Method: Heat the oil in a large frying pan before adding the aubergine, courgette, onion, chilli and carrots and fry for 5 minutes, stirring constantly to ensure nothing sticks or burns.

Next add the chopped tomatoes, butter beans and kidney beans, stir and simmer gently for 10 minutes.

Take an ovenproof dish and spoon just enough of the mixture in to cover the bottom of the dish, cover with lasagne sheets and repeat until the dish is full or you have run out of the mixture.

Top with grated cheese and bake in the oven for 30 minutes. Serve immediately with garlic bread and a fresh green salad.


Tip: For a super quick lasagne recipe, cook the lasagne sheets in salted boiling water and assemble the lasagne quickly in an ovenproof dish before topping with cheese and grilling for 2 minutes until the cheese is melted.


This recipe has one or more red traffic lights.  It's fine to eat occasionally or as a treat.

nutritional values (approx. per serving)

calories	fat	sat fat	sugars	salt
635	22.8g	11.7g	15.9g	2.1g

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