• 450 g frozen mixed vegetables
  • 1 courgette, cut into smallish cubes
  • 350 g tub fresh tomato and basil sauce
  • 125 g fresh lasagne sheets
  • 200 g young leaf spinach, washed
  • 1 knob unsalted butter
  • 50 g grated Cheddar
  • 50 g grated mozzarella
  • 5 tbsp half fat crème fraîche


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6.

  2. 2

    Put the veg, tomato sauce and some seasoning in a pan and bring to the boil. Simmer for 5 mins, stirring occasionally, or until the vegetables are tender.

  3. 3

    Meanwhile, soak the lasagne sheets in a bowl of boiling water for 5 mins and cook the spinach according to the packet instructions. Drain the spinach and season. Put in a bowl, stir in the butter, half the cheese and half the crème fraîche.

  4. 4

    Spoon a third of the veg in tomato sauce into the base of a 1.7 litre baking dish and top with a lasagne sheet. Spoon over half the spinach mixture and top with a further third of the tomato sauce. Cover with a lasagne sheet, tucking in any stray edges and top with the remaining spinach mixture. Spoon over the rest of the tomato sauce and a final lasagne sheet. Finish with the remaining crème fraîche and the rest of the cheese.

  5. 5

    Bake for 20-25 mins or until brown and bubbling. Serve with a salad.

Nutritional Details

Each serving provides
  • Energy 2395kj 572kcal 29%
  • Fat 25.9g 37%
  • Saturates 13.4g 67%
  • Sugars 21.0g 23%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 331kj/79kcal

Each serving provides

51.4g carbohydrate 12.2g fibre 27.3g protein

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