• 1 tablespoon olive oil
  • 1 garlic clove, peeled and sliced
  • 1 onion, peeled and sliced
  • 2 courgettes, sliced
  • 2 loose yellow peppers, deseeded and sliced
  • 2 x 410g tins cannellini beans, rinsed and drained
  • 700g Italian passata with basil
  • 250g pack of basics lasagne sheets
  • 1 x 125g basics mozzarella cheese ball, sliced


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4.

  2. 2

    Heat the olive oil in a pan and add the sliced vegetables. Fry for about 5 minutes, then add the drained cannellini beans and set aside.

  3. 3

    Cover the base of a 1.5-litre ovenproof dish with a spoonful of passata, top with a little of the vegetable filling, then cover with one layer of lasagne sheets. Repeat this process until the filling has been used, ensuring you reserve a little of the passata.

  4. 4

    Finish with a layer of lasagne sheets and passata, then cover with the sliced mozzarella. Bake for 35 minutes, then serve.

Nutritional Details

Each serving provides
  • Energy 2173kj 519kcal 26%
  • Fat 10.9g 16%
  • Saturates 5.8g 29%
  • Sugars 21.6g 24%
  • Salt 1.3g 22%

% of the Reference Intakes

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