For the tomato and vegetable sauce:

  • 3 tbsp olive oil
  • 500 g courgettes, trimmed and sliced
  • 1 aubergine, trimmed, halved lengthways and sliced
  • 2 red peppers, deseeded and cut into thin strips
  • 1 large onion, finely chopped
  • 4 cloves garlic, crushed
  • 780 g tinned chopped tomatoes
  • 190 g young spinach and rainbow chard
  • 380 g tinned black beans in water, drained and rinsed

To assemble:

  • 490 g jar white lasagne sauce
  • 6 fresh lasagne sheets
  • 50 g medium Cheddar, finely grated


  1. 1

    Pre-heat the oven to 200ºC, fan 180ºC, gas 6. To make the tomato and vegetable sauce, put half the oil in a large bowl and add the courgettes, aubergine and peppers. Season with freshly ground black pepper and toss the vegetables to coat in the oil. Transfer to a large roasting tin and roast for 30 minutes, until tender, turning once.

  2. 2

    Meanwhile, heat the rest of the olive oil in a large deep saucepan and fry the onion and garlic over a low heat for 10 minutes until very soft but not brown, stirring frequently. Add the chopped tomatoes and 200ml water. Bring to the boil, then reduce the heat and simmer gently for 10-15 minutes, stirring occasionally until thickened.

  3. 3

    Stir the spinach and rainbow chard into the hot tomato sauce until just wilted. Remove from the heat and add the roasted vegetables and beans. Season to taste with freshly ground black pepper. Reserve half of the mixture for later use, or to freeze. Reduce the oven temperature to 180ºC, fan 160ºC, gas 4.

  4. 4

    To assemble, spread one-quarter of the white lasagne sauce in the base of a 2 litre ovenproof dish. Top with a single layer of lasagne sheets, cutting them to fit, if necessary. Spoon over half of the vegetable sauce, followed by another quarter of the white sauce. Repeat the layers of lasagne sheets, vegetable sauce and white sauce once more, then top with a final layer of lasagne sheets.

  5. 5

    Spread the remaining white sauce over the top of the lasagne sheets. Sprinkle the cheese over the top. Bake in the preheated oven for 35-40 minutes or until golden and bubbling.


    Cook’s tip: this recipe makes a double batch of the tomato and vegetable sauce, so you can either make another lasagne for the freezer, or purée it to make a delicious pasta sauce.


    Please note this is not a vegetarian recipe.

Nutritional Details

Each serving provides
  • Energy 1453kj 347kcal 17%
  • Fat 17.2g 25%
  • Saturates 5.4g 27%
  • Sugars 11.3g 13%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 276kj/66kcal

Each serving provides

30.9g carbohydrate 3.9g fibre 15.2g protein

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