Eat With Madeleine

One Pan Veg Lasagne

SERVINGS: 4

Everything I want in a midweek dinner simple, comforting, nourishing and full of flavour

PREP TIME: 10 MIN

COOK TIME: 40 MIN

Recipe

What you need

Ingredients

2 Tbsp extra virgin olive oil

1 small red onion

2 cloves garlic

1 Tbsp Italian seasoning

1 Tbsp Herbs de Provence seasoning

½ tsp sea salt

1 courgette

1 aubergine

80g sundried tomatoes

80g roasted red peppers

200g tomato puree

1-2 tsps chilli oil

2 cups water

8 no-boil lasagna sheets

150g blue cheese

hard parmesan cheese

fresh basil leaves

cracked black pepper

hemp seeds

How to make

Method

1. Dice onion and garlic

2. Slice courgette & aubergine into thin rounds

3. Roughly chop sundried tomatoes & roasted red peppers into large pieces

4. In a 12-inch skillet, heat one tablespoon of oil over medium-high heat. Sauté the onion and garlic until tender. Add seasoning and salt, stir and sauté for a few more minutes until aromatic. Add tomato puree, 1-2 teaspoons of chilli oil and 1 cup of water, stir and set aside. This is your sauce.

5. Wipe the skillet and heat one tablespoon of oil. Cook sliced courgette and aubergine in batches, until golden on each side. Add a little oil before cooking each batch.

6. Assemble the lasagne in the pan; add courgette, aubergine, sundried tomatoes and roasted red peppers, pour in the sauce and stir until it comes to a low boil. Top with lasagne sheets and add more water as needed until it reaches the sheets. Gently press the sheets down so they are submerged.

7. Reduce the heat to low. Cover and simmer for 10 minutes or until sheets are tender, do not stir.

8. Remove the lid add parmesan cheese to cover the lasagne sheets, cover with the lid again until melted. Turn off the heat.

9. Remove the lid add dollops of blue cheese, cover with the lid until it starts to melt.

10. Top with fresh basil leaves, cracked black pepper, extra chilli oil and hemp seeds. Sprinkle with extra parmesan cheese & enjoy!