Biona Organic Spelt Lasagne Sheets - Vegan & Gluten-Free

Oven cook - From Ambient. Baking time: At 180°C approx. 40-45 minutes. No pre-cooking required.

Recipe: Lasagne with Oven Roasted Vegetables (Serves 6)Ingredients- 2 small aubergines (1.5cm chunks)- 2 red onions (cut into wedges)- 2 red peppers (cut into chunky strips)- 4 finely chopped garlic cloves- 450g sliced courgettes- 225g Biona Lasagne Sheets- 50g grated Parmesan/vegan alternative- 125g grated cheddar cheese/vegan alternative- 5 tbsp olive oilFor the sauce- 1 chopped red onion- 1 tsp dried basil- 1 tsp dried oregano-1 tbs Biona Extra Virgin Olive Oil- 900ml Biona Passata Fina- Salt and pepper to tasteMethod1. Preheat the oven to 220°C/fan 200°C/gas 7. Mix the aubergines, onions, peppers, courgettes, garlic, 5 tablespoons of the oil and a little seasoning in a bowl. Transfer to a large roasting tin and roast for 30 minutes, or until soft.2. Remove the roasted veg from the oven. Lower the oven to 200°C/fan180°C/gas 6. Prepare the tomato sauce: Saute onions, olive oil and herbs in a pan till golden brown. Add the Passata Fina, seasoning and cook for 5 minutes. Remove from the heat. Mix Parmesan and Cheddar cheese together and set aside.To assembleSpoon a thin layer of sauce over the base of an oil brushed 2.4 Litre shallow ovenproof dish. Place 4 Biona lasagne sheets in the dish and top with half the vegetables, then one-third of the tomato sauce followed by half of the cheese mix.Cover again with 4 sheets of lasagne and remaining vegetables. Top with remaining 4 lasagne sheets, add the remaining sauce and sprinkle with remaining cheese mix. Bake for 40 minutes until golden and bubbling.

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Full Product Name:Organic Spelt Lasagne SheetsStorage:Best before end: see stampAdditional Information:EU Organic - IT-BIO-006, EU AgricultureOrganic Food Federation