Vegetable & chestnut lasagne
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Medium
This vegetable and chestnut lasagne has become my go to weeknight dinner because it comes together in just an hour from start to table. The frozen vegetable mix saves me so much prep time, and honestly, chestnuts add the most wonderful nutty flavor and richness that makes the whole dish feel special without any fuss. They're packed with fiber too, which is always a bonus. The combination of creamy ricotta and melted cheddar creates this gorgeous, comforting layer that even the vegetable skeptics at my table seem to enjoy. It's simple, it's satisfying, and it proves that weeknight cooking doesn't have to be complicated.
Ella x
Ingredients
- 1 tbspoil
- 500 gramsfrozen essential grilled vegetable mix(bag Frozen Essential Grilled Vegetable Mix)
- 180 gramschestnuts(pack cooked and peeled chestnuts, roughly chopped)
- 400 gramschopped tomatoes(can Essential Chopped Tomatoes)
- 300 gramsfresh lasagne sheets(pack fresh Essential Lasagne)
- 250 gramsricotta(pack Essential Italian Ricotta)
- 50 mlsmilk
- 75 gramscheddar cheese(Cheddar, grated)
Detail level
Instructions
- 1
Preheat the oven to 200°C, gas mark 6. Heat the oil in a large frying pan and fry the vegetables for 5 minutes. Add the chestnuts, tomatoes and 100ml water and cook for a further 5 minutes. Season.
- 2
Place a little vegetable mix in a large serving dish about 30x20cm in size. Place 3 sheets of lasagne on top. Spoon over half the remaining vegetable mix and top with a further 3 sheets of lasagne. Add the remaining vegetable mix and then the final sheets of lasagne.
- 3
Mix together the ricotta and milk, season and spread over the lasagne. Sprinkle with cheese and bake for 30 minutes or until golden and bubbling.
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