Prep Time 10-15 minutes
Cook Time 50-55 minutes
1 tablespoon of olive oil
2 cloves of garlic, chopped
Pinch of red chilli flakes
2 X 400g tins of chopped tomatoes
2 tablespoons of tomato puree
Salt and pepper
1 x 450g Green Isle Country Mix
250g of fresh lasagne sheets
1 X 450g jar of white sauce
200g grated cheddar and mozzarella mix
- Heat your oven to 180⁰C.
- Heat the oil in a saucepan and gently fry the garlic for a minute. Add in the chilli flakes, tinned tomatoes and tomato puree and bring to the boil.
- Season well and reduce the heat and simmer uncovered for 10 minutes. Add in the vegetables and simmer for another 5 minutes.
- Place a third of the vegetable mixture in a dish and top with a layer of pasta. Repeat twice more, then top the last layer of pasta with the white sauce.
- Sprinkle over the cheese and bake in a hot oven for 30-40 minutes until bubbling and brown on top. Allow to sit for 10 minutes before serving.