< Back to Main Blog Posted: Sep 2022

Roasted Vegetable Lasagne Recipe

COOK meals are perfect for when you fancy a night off cooking … something even the most passionate home cook needs now and again. But if you'd prefer to make it yourself, our recipe for a 2 portion is below. As freezer connoisseurs we'd always recommend batch cooking for the absolute best value recipe - scroll to the end for some tips.

Our shopping list for the recipe below included: Dried Lasagne Sheets, milk, creme fraiche, mascarpone, cheddar, spinach, mushrooms, courgette, onion, celery, red pepper, carrot, tomato puree, chopped tomatoes and a bunch of basil. Everything else we had already.

Ingredients:

• 85g Dried Lasagne Sheets

Bechamel:

• 15g Butter

• 15g Plain Flour

• 200ml Semi-skimmed Milk

• 1 tsp Crème Fraiche

• 1 tsp Mascarpone

• 10g Mature Cheddar, grated

• Salt and pepper, to taste

Spinach Layer:

• 35g Crème Fraiche

• 35g Mascarpone

• 65g Baby spinach

• 65g Cup mushrooms, sliced

• 1 Small courgette, sliced

• Salt and pepper, to taste

• 1 tsp Rapeseed or olive oil

• Pinch Dried thyme

Tomato and Red Pepper Sauce:

• 1 tsp Rapeseed or olive oil

• 1 small onion, finely chopped

• 1/3 Celery stick, finely chopped

• 1/3 Red pepper, diced

• 1 Garlic clove, sliced

• 1/3 Carrot, roughly chopped

• 1 tbsp Tomato purée

• 130g Chopped tomatoes

• 1/3 Bunch of basil

Topping:

• 55g Mature Cheddar, grated

• 1/3 tsp Tomato puree

Method:

STEP 1 First make the bechamel sauce. Melt the butter and flour together in a big saucepan and cook the paste for a couple of mins. Gradually whisk in the milk, little by little, until you have a nice smooth sauce. Add the crème fraiche, mascarpone & grated cheddar and Bubble for a few mins stirring well to incorporate, then season with salt, pepper. Switch off, cover with cling film (lay it directly onto the sauce) until ready to use.

STEP 2 Preheat a fan assisted oven to 200c to roast the vegetables. Toss the sliced mushrooms and courgettes in the oil and dried thyme, season with the salt & cracked black pepper. Roast on a non-stick tray for 8-10 minutes. While the veggies are roasting warm the mascarpone & crème fraiche in a non-stick pan. Add the lightly chopped spinach to wilt and remove from the heat. Add the roasted vegetables mixing well. cover with cling film (lay it directly onto the sauce) until ready to use.

STEP 3 To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic, celery, peppers & carrot. Cook for 5 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée and chopped chopped tomatoes. Bring up to the boil and simmer for 10 minutes to infuse the flavours. Season to taste with the salt and cracked black pepper and finish by stirring in the chopped fresh basil. If the sauce is a little thick add a little water to loosen.

STEP 4 Heat oven to 200C/180C fan/gas 6. Spread the tomato & red pepper sauce into the base of a baking dish. Top with a layer of lasagne sheets, dollop on the spinach mix and spread evenly across the pasta. Top with another layer of lasagne sheets, finish with the cheesy bechamel sauce. Combine the topping ingredients and scatter over the top. Bake for 25-30 mins until the lasagne is cooked through and the top golden. Serve with a garlic ciabatta and salad - enjoy!

Batch it up!

To save money, batch cooking is the way forward – it’s essentially why we can make recipes cheaper than you can at home.

With a bit of forethought, the right kit, space in the freezer and a few hours set aside, you can batch cook yourself by scaling up the quantities above.

A few tips:

Clean COOK trays can be really useful. Make your portion, freeze in the tray, then, once frozen, pop out and wrap in cling film to store (or, if you have lots of trays, just store in the tray).

To reheat from frozen, pop the frozen block into one of our ceramic dishes and cook at about 170C until piping hot.

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< Back to Main Blog Posted: Sep 2022