Batch cooking recipe ideas: How to make vegetarian lasagne

THIS week, I bring you summer on a plate in the form of a delicious vegetarian lasagne.

It is packed full of goodness and are perfect for enjoying outside in the sunshine.

It can be made in advance and popped in the freezer for when you need a healthy and easy meal.

All of my dishes are made to be family-friendly so everyone can enjoy. I like to serve up the kids’ portions and then add something such as chilli, coriander or more spice to the adult portions. Enjoy!

Vegetarian lasagne

Serves 4

Prep time: 20 minutes

Cook time: 1 hour

YOU NEED:

  • 2 aubergines, sliced into 1cm-wide round slices
  • Olive oil
  • 2 tsp frozen chopped garlic
  • 500g carton passata
  • 400g tin chopped tomatoes
  • 1 tsp dried basil
  • 1 tsp honey
  • 100g parmesan, grated
  • 125g pre-grated mozzarella
  • 6 wholemeal lasagne sheets
  • 2 tbsp panko breadcrumbs

METHOD:

  1. Preheat the oven to 200C/180C fan/gas 6. Place the aubergine slices on a large baking tray (you may need to use two trays as you don’t want them to overlap). Drizzle with olive oil and cook in the oven for 15 minutes.
  2. Meanwhile, make the tomato sauce. In a medium saucepan, heat 1tbsp olive oil. Add the garlic and cook for 1 minute on a medium heat. Next, add the passata and tinned tomatoes, dried basil and honey, then leave the sauce to simmer for 15 minutes.
  3. Assemble the lasagne. In a medium ovenproof dish, spread a thin layer of the tomato sauce, followed by a layer of cooked aubergine slices, then sprinkle roughly a third of the parmesan and a third of the grated mozzarella. Cover with half of the lasagne sheets. Repeat the layering again until you have used up all the sauce, aubergine and lasagne. Your final layer should be the rest of the parmesan and mozzarella sprinkled on the top, followed by the panko breadcrumbs.
  4. If cooking now, place in the oven at 180C for 45-50 minutes until bubbling and golden.

Ready to freeze: Leave to cool, then transfer to the freezer, making sure it is well covered.

Ready to cook: Remove from the freezer. You can cook it either from frozen for 1 hour to 1 hour 10 minutes at 200C/180C fan/gas 6. Or defrost It and cook in the oven at 200C/180C/gas 6 for 45-50 minutes.

Serve with a green salad for a perfect veggie meal.

  • The Batch Lady: Healthy Family Favourites (£20, HQ) is out now. Also see The Batch Lady Meal Planner (HQ, £9.99).
  • Watch Suzanne prepare recipes at thesun.co.uk/batchlady.

    Source: Read Full Article